Golden Spiced Carrot & Chickpea Pilaf
Welcome to Week 17! This week's favorite proves that eating healthy on a tight budget doesn't mean sacrificing flavor. Packed with protein-rich chickpeas, sweet grated carrots, and warm spices, this vibrant one-pan pilaf is an everyday lifesaver that will keep both your wallet and your taste buds happy.
Ingredienser
- Basmati rice300 g
- Canned chickpeas (drained)400 g
- Carrots4 pcs
- Yellow onion1 pcs
- Garlic cloves3 pcs
- Vegetable broth500 ml
- Ground cumin1 tsp
- Turmeric powder1 tsp
- Olive oil2 tbsp
- Plain yogurt4 tbsp
Sådan gør du
Peel and grate the carrots coarsely. Finely dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and grated carrots, sautéing for about 5 to 7 minutes until they become soft and start to caramelize.
Stir in the minced garlic, cumin, and turmeric. Cook for 1 minute until fragrant. Add the uncooked basmati rice and stir well to coat the grains in the spiced oil, toasting them lightly for 2 minutes.
Pour in the vegetable broth and add the drained chickpeas. Bring the mixture to a gentle boil, then cover with a tight-fitting lid. Reduce the heat to low and let it simmer undisturbed for 15 minutes, or until all the liquid is absorbed.
Remove the pot from the heat and let it rest for 5 minutes with the lid still on. Fluff the rice gently with a fork and serve warm, topped with a spoonful of plain yogurt on each plate.