Vegan MoFo is starting a month early. I feel all done in. (So is Sylvia - she fell asleep before tea.) So today I share a simple weeknight Chickpea pilaf that will see you right through a night or two of leftovers.
Bite Sized Thoughts where Kari had it at a celebration meal. Hers had sultanas, almonds, yoghurt and spinach. Yet it is the sort of forgiving recipe that is flexible enough to accommodate your choice of vegies and spices. It would also be a great dish at a potluck.
I used what I had on hand - peas, broccoli and tofu bacon. I also changed the spices so it was not very spicy. (This meant Sylvia could have a small taste.) I really liked the mild flavours that allowed the vegies to shine. E added both tabasco and worcestershire sauce because he loves his condiments far more than me.
Maybe pilaf and pizza aren't traditional dinner plate partners. They were both delicious and worked surprisingly well together. The ultimate plate of comfort! I am sending the pilaf to Jac's Bookmarked Recipes event at Tinned Tomatoes.
Previously on Green Gourmet Giraffe:
One year ago: NCR African Curried Coconut Soup
Two years ago: Besan Vegetable Frittata and a week of eats
Three years ago: Mushroom and chocolate risotto
Four years ago: WHB Broccoli – brassica royalty
Five years ago: Soup for the Leguminous Evangelists
Six years ago:SHF #34: Pumpkin scones
Adapted from Sanitarium via Bite Sized Thoughts
Serves 4 to 6
1 tbsp oil
1 leek, chopped
3 medium carrots, chopped
1 1/2 cups basmati rice
2 cloves garlic, crushed
1/4 cup peas (or sultanas)
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp curry powder
1/4 tsp turmeric
generous shake of each cinnamon, allspice and ginger
2 cups cooked chickpeas
1 head of broccoli, chopped into florets
400ml vegetable stock (oops I used 500ml)
3/4 tsp salt, or to taste*
fried tofu bacon bits (or slivered almonds) to serve
Heat oil in a large saucepan (or stockpot). Fry leek, carrots, rice, garlic, peas and spices for about 5 minutes over a medium high heat or until softened. Add remaining ingredients (except tofu bacon). Check and adjust seasoning. Cover, bring to the boil and simmer for 12 minutes. Remove from heat and rest with lid still on for about 8 to 10 minutes.
*My chickpeas were unsalted when cooked. You may need less if using tinned chickpeas.
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