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Chickpea and lentil pilaf

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

Also known as pilau, this spiced rice dish is full of beautifully subtle spices and texture. With plenty of veges and pulses, it’s an easy and nutritious recipe to whip up for dinner.

Pilaf

Ingredients

Method

Ingredients

  • 2 teaspoons oil
  • 1 onion*, finely diced
  • 2 garlic cloves, grated or finely chopped or 1 teaspoon crushed garlic
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 2 large carrots*, cut into small cubes or grated
  • ¼ celery*, sliced
  • ¼ bunch silverbeet*, leafy part roughly chopped and stalks thinly sliced
  • 250g frozen green beans*
  • 300g (2 cups) frozen peas*
  • 2 cups cooked medium grain brown rice*
  • 400g can lentils, rinsed and drained
  • 400g can chickpeas, rinsed and drained 
  • 1 ½ large beetroot*, grated or cut into thin matchsticks
  • Salt and pepper, to taste

* These ingredients are shared with other recipes from week four of the the winter weekly meal planner.

Method

  1. Heat oil in a large frying pan or skillet on the stove over medium high heat. Add onions and sauté for 5 minutes or until softened. Add garlic and spices, stir fry for 1-2 minutes or until fragrant.
  2. Add carrots, celery, silverbeet, and green beans and stir fry until cooked to your liking.
  3. Add remaining ingredients and heat through. Test taste and season with salt and pepper, or additional spices as desired. 

Cooking tips:

  1. Save the chickpea brine and use as aquafaba to make vegan meringues, mousse, and mayonnaise. 

Adapt it:

  1. Use 1-2 tsp of a curry paste in place of the spices if you prefer.
  2. You can swap silverbeet for spinach or just more green beans or peas.
  3. Swap the peas for frozen corn if you prefer.
  4. Swap the beetroot for grated carrot or add the extra carrot when cooking the other vege.

Kid friendly alternatives:

  1. Adapt the veges used and level of spice to suit their taste.

Leftover tips:

  1. Eat for lunch the next day or freeze in portions and heat thoroughly before serving. 
  2. This recipe is a good way to use up any leftover rice or vegetables.