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Crispy Vegetable Pilaf with Chickpeas and Preserved Lemon Recipe


Crispy Vegetable Pilaf with Chickpeas and Preserved Lemon Recipe

Credit: Meg Thompson

This is even quicker if you have the rice left over from a previous night and ready to go. Simple with delicious flavours, this dish is full of fibre, protein, magnesium and B vitamins.

Serves: 4

Ingredients

Method

  • 80g uncooked brown basmati rice
  • 2 cardamom pods, crushed
  • ¾ cup chickpeas
  • 1 tbsp coconut oil, butter or ghee
  • 25g pistachios, chopped
  • 1 segment preserved lemon, thinly sliced
  • ½ bunch coriander, leaves only
  • Lemon juice, to serve
  1. Cook brown basmati via absorption method with cardamom pods.
  2. Once ready, fish out cardamom pods and scrape out seeds into rice, discarding husks.
  3. Heat frypan on medium-high and add chickpeas and drizzle of oil.
  4. Fry chickpeas, stirring frequently until they just begin to gain some crispiness to the outside, then transfer to plate and set aside.
  5. Replace frypan over heat and add oil or ghee.
  6. Spread cooked rice over bottom of pan and leave to sit for around 5 mins until rice begins to caramelise on bottom.
  7. Give it a short stir and allow to sit and caramelise again.
  8. Add pistachios and lemon and stir though.
  9. Taste and add squeeze of lemon juice to taste.
  10. Transfer to serving plates, top with chickpeas and finish with good helping of fresh coriander leaves.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.