Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Chickpea Pilaf and Spinach
- Preparation Time:
5 minutes
- Per Serve:
2000 kJ (475 cal). Protein 14 g. Total Fat 14 g. Saturated Fat 4 g.
Carbohydrate 37 g. Total Sugars 8 g.
Sodium 550 mg. Potassium 690 mg.
Calcium 270 mg. Iron 2.1 mg. Fibre 6 g.
- Cooking Time:
20 minutes
- Serves:
4
Ingredients:
1½ cups basmati rice
1 tablespoon olive oil
3 carrots, coarsely
chopped
1 leek, finely chopped
2 teaspoons curry powder
2 cloves garlic, crushed
60 g currants
¼ teaspoon turmeric
400 g can chickpeas,
rinsed and drained
300 mls water
200 g spinach
400 mls vegetable stock
100 g slivered almonds,
roasted (reserve 1
tablespoon for garnish)
2 tablespoons chopped
coriander leaves
2 tablespoons chopped
mint leaves
low-fat natural yogurt and
coriander sprigs to serve
Instructions:
1. Place rice in a sieve and rinse under running
water until water runs clear. Heat oil in a large
saucepan over medium heat. Add carrots, leek,
garlic, currants and spices. Season to taste.
2. Cook, stirring occasionally for 8 minutes or
until vegetables are tender. Add chickpeas, rice,
stock and water. Bring to boil. Reduce heat to
low and cook, covered, for 12 minutes.
3. Remove from heat, place spinach over rice,
cover and stand for 8 minutes. Uncover, add
almonds, coriander and mint into rice. Stir
ingredients in using a fork. Serve topped with
yoghurt and remaining almonds.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
