Jammy red onion and chickpea pilaf recipe
Milder than white onions, red onions – cooked down to jammy perfection – add a layer of sweetness to this fragrant chickpea pilaf recipe.
See method- Serves 6
- 5 mins to prepare and 25 mins to cook
- 236 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 tbsp olive oil
- 2 red onions, halved and thinly sliced
- 1½ tsp cumin seeds or ground cumin
- 2 tbsp red wine vinegar
- ½ tsp caster sugar
- 1 lemon, zest pared in strips with a peeler and sliced into matchsticks
- 225g basmati rice, rinsed and drained
- 1 vegetable stock pot, made up to 475ml
- 400g tin chickpeas, drained and rinsed
- 3 tbsp pomegranate seeds
- 20g flat-leaf parsley, chopped
- Lamb leg steaks, cooked and sliced, to serve, (optional)
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Shop ingredientsEach serving contains
- Energy
- 995kJ 236.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.8gProtein 6.6gFibre 3.8g
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Method
- Put the oil and onions in a large frying pan over a medium heat. Cook, stirring often, for 10 mins until the onions have softened. Add the cumin and cook for 5 mins. Increase the heat a little and add the vinegar, sugar and lemon zest. Stir and cook for 4-5 mins until the onions are slightly sticky.
- Meanwhile, put the rice in a medium, lidded saucepan with the stock. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook without disturbing for 10 mins until the water has been absorbed. Turn off the heat and leave to stand for 5 mins with the lid on; fluff up with a fork.
- Fold the onion mixture through the rice with the chickpeas, pomegranate seeds and parsley. Delicious served with griddled lamb leg steaks sliced over.Top tip: soak sliced, raw red onion in water before serving to remove the bitterness.
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