Indian-Inspired Chickpea and Rice Pilaf
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Indian-Inspired Chickpea and Rice Pilaf

Indian-Inspired Chickpea and Rice Pilaf

with Yogurt Sauce and Fresh Veggie Raita

Inspired by spiced and savoury South Asian 'Biryani', this recipe aims to bring all the flavour in this vegetarian and more simplified method. A rich coconut broth, chickpeas and basmati rice are finished in the pot together before being topped with tangy yogurt sauce and fresh seasoned veggies.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Roma tomatoes • Basmati rice • Red onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.

Tags:
Veggie
New
Low CO2
Spicy
Allergens:
Milk
Soy
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Coconut Milk

1 unit(s)

Chickpeas

(May contain Gluten, Wheat)

¾ cup

Basmati Rice

2 unit(s)

Tomato

56 g

Baby Spinach

7 g

Cilantro

1 unit(s)

Red Onion

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)

1 tbsp

Indian Spice Mix

(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories920 kcal
Fat46 g
Saturated Fat26 g
Carbohydrate109 g
Sugar11 g
Dietary Fiber16 g
Protein23 g
Cholesterol35 mg
Sodium1870 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Strainer
Large Pot

Cooking Steps

Cook rice
1
  • Add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5!)
Prep
2
  • While rice cooks, peel, then cut onion into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Using a strainer, drain and rinse chickpeas.
Start pilaf
3
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring often, until softened and golden, 4-6 min. 
  • Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
  • While chickpeas cook, fluff rice with a fork. 
Finish pilaf
4
  • Add coconut milk and remaining stock powder. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine. 
  • Cover and cook until liquid has absorbed and rice is tender, 3-5 min.
Finish and serve
5
  • Divide pilaf between plates.
  • Drizzle yogurt sauce over top.
  • Sprinkle remaining tomatoes and cilantro over top.