Aubergine And Chickpea Pilaff Recipe

Name: Aubergine And Chickpea Pilaff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg aubergine; 1 x salt and freshly grnd black pepper; 4 Tbsp. extra virgin olive oil; 2 med onions minced; 25 gm butter; 1/2 x level tsp cumin seeds; 175 gm long grain rice; 600 ml vegetable or possibly chicken stock; 400 gm can chickpeas liquid removed and rinsed; 225 gm baby spinach

Servings: persons

1
Halve the aubergine score the cut surface and sprinkle with salt.
2
Leave for 10 min then queeze out the juices.
3
Drizzle 2 tbsp extra virgin olive oil over the cut surface place cut side down
4
In a small roasting tin and bake on the floor of the roasting oven for 20 min till soft and golden brown underneath.
5
Cut into dice.
6
Heat the remaining oil in a flameproof casserole and cook the onions on the simmering plate for 5 min or possibly till golden brown and soft.
7
Add in the butter then stir in the cumin seeds and rice.
8
Fry for 1 to 2 min pour the stock over season and bring to the boil.
9
Reduce the heat then simmer uncovered for 10 to 12 min on the floor of the roasting oven or possibly till most of the liquid has evaporated and the rice is tender.
10
Remove the pan from the heat.
11
Stir in the chickpeas spinach and reserved cooked aubergine.
12
Cover with a tight fitting lid and leave to stand for 5 min in the simmering oven till the pinach is wilted and the chickpeas are heated through.
13
Adjust the seasoning to taste.
14
Fork through the rice grains to separate and make them fluffy before serving.
15
This is perfect for a midweek supper dish.
16
Serve with a large green salad for a really healthy meal.

38380

kcal

Calories

874

Fat

6399

Carbs

1431

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lrg aubergine, 1 x salt and freshly grnd black pepper, 4 Tbsp. extra virgin olive oil, 2 med onions minced, and more.

Yes, Aubergine And Chickpea Pilaff Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!