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Roasted squash and chickpea pilaf recipe

Roasted squash and chickpea pilaf recipe

73 ratings

This colourful roasted squash and chickpea pilaf is a filling winter meal – and if you have any leftovers, it would make a great packed lunch, too. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 548 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
  • 1 tbsp ras el hanout seasoning
  • 2 tbsp vegetable oil
  • 300g long-grain rice
  • 1 vegetable stock pot, made up to 550ml
  • 2 red onions, finely sliced
  • 2 garlic cloves, grated
  • 1cm piece ginger, peeled and grated
  • 400g tin chickpeas, drained and rinsed
  • 15g fresh parsley, roughly chopped
  • 40g roasted and salted peanuts, roughly chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2315kj
    548kcal     27%

  • Fat

    15g 21%

  • Saturates

    2g 10%

  • Sugars

    12g 13%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 91.6g Protein 14.8g Fibre 10.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly. Roast for 30 mins until soft and golden, tossing halfway through.
  2. Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. Set aside with the lid on until needed.
  3. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins, stirring occasionally, until golden. Add the garlic and ginger; fry for 2-3 mins until fragrant. Stir in the chickpeas, rice and most of the parsley.
  4. Divide the pilaf between 4 plates and top with the roasted squash. Scatter over the remaining parsley and the peanuts to serve.

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