Spiced Chickpea and Sweet Potato Pilaf
- 31 - 60 Minutes
- Serves 4
- 200g Tilda Blends Basmati and Wild rice
- 2 tbsp olive oil
- 1 small red onion, peeled and cut into thin wedges
- 1 large orange fleshed sweet potato, (about 500g) peeled and diced
- 5cm piece fresh root ginger, peeled and finely grated
- 3 garlic cloves, crushed
- 2 tsp cumin seeds
- 400g can chickpeas, drained and rinsed
- 100g raisins
- 225ml hot vegetable stock
- 150g fresh baby spinach leaves
- Salt and freshly ground black pepper to serve
Cook the rice blend in a large pan of lightly salted boiling water over a medium heat for 20-22 minutes.
Meanwhile, heat the oil in a large non stick frying pan and sauté the onion and sweet potato over a low heat for 6-7 minutes, stirring occasionally until softened and just beginning to colour.
Stir in the ginger, chillies, garlic and cumin and fry for a further 1-2 minutes.
Add the chickpeas, raisins and stock and bring to the boil.
Cover and simmer for 10 minutes until most of the stock has been absorbed and the sweet potato is tender.
Drain the rice well and stir into the chickpea mixture along with the baby spinach leaves.
Cook over a low heat for 1-2 minutes stirring until the spinach has wilted.
Season to taste with salt and freshly ground black pepper and serve with a coriander cream if liked - see cooks tip.
Cook's tip Mix together 200ml half fat creme fraiche and 4tbsp freshly chopped coriander. Season with salt and freshly ground black pepper and a squeeze of fresh lemon juice and chill until ready to serve.
Variation If you fancy a meaty or fishy version of this pilaf omit the sweet potato and add 200g cooked shredded chicken or cooked peeled king prawns and add to the pan along with the raisins and continue with the recipe as above making sure the meat or fish is cooked through and piping hot before serving.
As an alternative you can use Tilda Brown Rice.