Chickpea and apricot pilaf

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Prep time:

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Serves: 4

By alibug2001



  • 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


<ol> <li>Heat the oil in a large pan, add the onion and garlic and cook until softened, about 3 minutes.</li> <li>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.</li> <li>Bring to the boil then cover and simmer for 12 minutes until all the liquid is absorbed.</li> <li>Add the chickpeas and apricots and stir through. Recover and cook gently for another 5 minutes.</li> </ol>

Handy Hint

<p>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!</p>

Additional Information

  • Egg Free

  • Dairy Free

  • Vegetarian

  • Main Course

  • Autumn

  • Low fat

  • Rice

  • moroccan

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  • alibug2001 03/08/11 18:12

    tried and tested many times in our family!