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Jammy red onion and chickpea pilaf recipe

Jammy red onion and chickpea pilaf recipe

6 ratings

Milder than white onions, red onions – cooked down to jammy perfection – add a layer of sweetness to this fragrant chickpea pilaf recipe. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 236 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, halved and thinly sliced
  • 1½ tsp cumin seeds or ground cumin
  • 2 tbsp red wine vinegar
  • ½ tsp caster sugar
  • 1 lemon, zest pared in strips with a peeler and sliced into matchsticks
  • 225g basmati rice, rinsed and drained
  • 1 vegetable stock pot, made up to 475ml
  • 400g tin chickpeas, drained and rinsed
  • 3 tbsp pomegranate seeds
  • 20g flat-leaf parsley, chopped
  • Lamb leg steaks, cooked and sliced, to serve, (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    995kj
    236kcal     12%

  • Fat

    5g 7%

  • Saturates

    1g 4%

  • Sugars

    4g 5%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 41.8g Protein 6.6g Fibre 3.8g

Method

  1. Put the oil and onions in a large frying pan over a medium heat. Cook, stirring often, for 10 mins until the onions have softened. Add the cumin and cook for 5 mins. Increase the heat a little and add the vinegar, sugar and lemon zest. Stir and cook for 4-5 mins until the onions are slightly sticky.
  2. Meanwhile, put the rice in a medium, lidded saucepan with the stock. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook without disturbing for 10 mins until the water has been absorbed. Turn off the heat and leave to stand for 5 mins with the lid on; fluff up with a fork.
  3. Fold the onion mixture through the rice with the chickpeas, pomegranate seeds and parsley. Delicious served with griddled lamb leg steaks sliced over. Top tip: soak sliced, raw red onion in water before serving to remove the bitterness.
See more Dinner recipes

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