Indian-Inspired Chickpea and Rice Pilaf

Name: Indian-Inspired Chickpea and Rice Pilaf with Yogurt Sauce
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Coconut Milk; 1 unit(s) Chickpeas; ¾ cup Basmati Rice; 2 unit(s) Tomato; 56 g Baby Spinach; 7 g Cilantro; 1 unit(s) Red Onion; 2 tbsp Ginger-Garlic Puree; 3 tbsp Yogurt Sauce; 15 g Vegetable Stock Powder; 9 g Indian Spice Mix; 2 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Yogurt Sauce

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Inspired by spiced and savoury South Asian biryani, this recipe aims to bring all the flavour in this vegetarian and more simplified method. A rich coconut broth, chickpeas and basmati rice are finished in the pot together before being topped with tangy yogurt sauce and fresh seasoned veggies.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Roma tomatoes • Basmati rice • Red onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.

Tags:

Veggie

•Spicy

•Low CO2

Allergens:

Milk

•Soy

•Sulphites

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Coconut Milk

1 unit(s)

Chickpeas

¾ cup

Basmati Rice

2 unit(s)

Tomato

56 g

Baby Spinach

7 g

Cilantro

1 unit(s)

Red Onion

2 tbsp

Ginger-Garlic Puree

3 tbsp

Yogurt Sauce

15 g

Vegetable Stock Powder

9 g

Indian Spice Mix

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories910 kcal

Fat45 g

Saturated Fat26 g

Carbohydrate109 g

Sugar11 g

Dietary Fiber16 g

Protein23 g

Cholesterol35 mg

Sodium1880 mg

Trans Fat0.5 g

Potassium1300 mg

Calcium200 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Pot

Cooking Steps

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
Once boiling, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5.)

While rice cooks, peel, then cut onion into 1/4-inch pieces.
Roughly chop cilantro.
Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
Using a strainer, drain and rinse chickpeas.

Heat a large pot over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden.
Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
While chickpeas cook, fluff rice with a fork.

To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine.
Cover and cook for 3-4 min, until liquid has absorbed and rice is tender.