Roasted squash and chickpea pilaf recipe
This colourful roasted squash and chickpea pilaf is a filling winter meal – and if you have any leftovers, it would make a great packed lunch, too.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 548 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
- 1 tbsp ras el hanout seasoning
- 2 tbsp vegetable oil
- 300g long-grain rice
- 1 vegetable stock pot, made up to 550ml
- 2 red onions, finely sliced
- 2 garlic cloves, grated
- 1cm piece ginger, peeled and grated
- 400g tin chickpeas, drained and rinsed
- 15g fresh parsley, roughly chopped
- 40g roasted and salted peanuts, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 2315kJ 548.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 91.6gProtein 14.8gFibre 10.1g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly. Roast for 30 mins until soft and golden, tossing halfway through.
- Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. Set aside with the lid on until needed.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins, stirring occasionally, until golden. Add the garlic and ginger; fry for 2-3 mins until fragrant. Stir in the chickpeas, rice and most of the parsley.
- Divide the pilaf between 4 plates and top with the roasted squash. Scatter over the remaining parsley and the peanuts to serve.
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