Chickpea Courgette Pilaf Recipes

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
• Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
• When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.

Steps:

• Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
• Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

Steps:

• Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
• Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.