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Chickpeas, rice, carrot and courgette

Chickpea And Vegetable Pilaf

Easy one pot supper
Prep Time 5 mins
Cook Time 26 mins
Course Main Course
Cuisine Middle Eastern
Servings 4


  • 2 tablespoons olive oil
  • 200 g Basmati rice washed and drained
  • 1 onion peeled and chopped
  • 2 garlic cloves peeled and sliced
  • 800 ml stock
  • 1 teaspoon each of cinnamon, coriander, cumin
  • 2 medium carrots peeled and sliced
  • 2 medium courgettes thinly sliced
  • 400 g tin chickpeas
  • 115 g unsalted cashew nuts


  • Heat the olive oil in a large frying pan
  • Add the onion and cook for a few minutes
  • Add the garlic
  • Add the rice, stir and cook for a minute
  • Add the spices
  • Add the stock and stir thoroughly
  • Add the carrots and courgette
  • Cook for 20 minutes or until the rice is tender. Add more stock if necessary
  • Add the chick peas and cashews and cook for a further 5 minutes
  • Serve hot
Keyword chickpeas and rice