Chickpea, Date and Pine Nut Pilau
Serving Suggestion: I serve this with slow roasted shoulder of lamb and shred like crispy duck with a Tahini Sauce on the side. Great for feeding a crowd!
Timings
Serves 4
Prep Time 10 mins
Cooking Time 30 mins
Ingredients
4 tsp coriander Seed
1 cinnamon stick
8 cloves
1/2 tsp ground cardamom
2 tbs olive oil
60g butter
1 large red onion, chopped
3 medium carrots chopped into small cubes
60g pine nuts
30g pumpkin seeds
60g raisins
90g dates cut into small pieces
1 tin of puy lentils
300g cooked Tilda Wholegrain Basmati
1 tin chickpeas
150mls veg stock
2 large handfuls of parsley
Handful of mint leaves
Method
Dry roast coriander, cinnamon, cloves and cardamom until aromatic. Grind to a powder.
Heat oil and butter add onions and carrots and sauté till soft. Add pine nuts, pumpkin seeds, raisins and dates and fry until the pine nuts turn golden in colour.
Stir in spices.
Add lentils, rice, chickpeas and stock. Bring to boil and gently steam until all stock has been absorbed.
Stir in chopped parsley and mint leaves.
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