Chickpea and apricot pilaf

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Serves: 4

By alibug2001

1

Ingredients

  • 2 tbsp tomato puree

  • 1 tbsp olive oil

  • 2 tsp ground cinnamon

  • 600ml water, or stock

  • 300g basmati rice

  • 2 cloves garlic, crushed

  • 1 onions, thinly sliced

  • 100g apricots, chopped

  • 400g tin chickpeas

Method

  1. Heat the oil in a large pan, add the onion and garlic and cook until softened, about 3 minutes.
  2. Stir in the cinnamon and tomato puree and cook for another minute. Stir in the rice until coated in the oil then add the stock/water.
  3. Bring to the boil then cover and simmer for 12 minutes until all the liquid is absorbed.
  4. Add the chickpeas and apricots and stir through. Recover and cook gently for another 5 minutes.

Handy Hint

Can be blended for young babies if using water and suitable for the whole family, as a main dish or a side dish served with chicken or pork!

Additional Information

  • Egg Free

  • Dairy Free

  • Vegetarian

  • Main Course

  • Autumn

  • Low fat

  • Rice

  • moroccan

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Your comments

  • alibug2001 03/08/11 18:12

    tried and tested many times in our family!