Pomegranate and Chickpea Pilaf

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Free from gluten, eggs, peanuts, dairy, soy and tree nuts.

This dish is healthy as a vegetarian light meal or as an accompaniment to a meat, chicken or fish dish. It’s wholegrain and packed with fibre and antioxidants, a perfect dish for the warmer days that are approaching.

Serves 4

Ingredients

1. 1 tsp cumin seeds
2. 1 tsp coriander seeds
3. 1 tbsp canola oil
4. 1 onion, finely chopped
5. 1 tsp ground turmeric
6. 175g brown basmati rice
7. 375ml vegetable stock
8. 1 red onion, sliced
9. 1 tbsp pomegranate molasses
10. Salt and pepper
11. 400g can chickpeas, rinsed and drained
12. 1 yellow pepper, chopped
13. 3 tbsp pomegranate seeds
14. Handful each of mint and parsley, chopped

Method

• Dry roast the coriander and cumin seeds and then grind with a pestle and mortar.
• Heat half the oil in a pan and fry the onion over a medium-low heat for 4 minutes. Add the roasted spices, turmeric and rice and cook for 2-3 minutes.
• Pour in the stock, cover the pan and cook over a low heat until the rice is tender.
• In a separate pan, heat the rest of the oil and gently fry the onion for 2-3 minutes until soft.
• Add the pomegranate molasses and chickpeas and cook for another minute to combine. Add this to the cooked rice and season.
• Toss in the herbs and pomegranate seeds just before serving.