Spice roast veg & tahini pilaf with crispy chickpeas
Ready in just 30 minutes, this rice-based dish gives leftover roast veg an entirely new flavour profile. No chickpeas? Swap in butter beans or any other canned beans you have to hand.
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 2½ tbsp olive oil (or other flavourless oil)
- 400g can chickpeas, drained and rinsed
- 1½ tsp ground cumin
- 2 tbsp tahini
- 3 tsp red wine vinegar
- 250g pouch basmati rice
- 200g leftover roasted veg (eg potatoes, parsnips, carrots, onions), halved or quartered, depending on size
- 40g dried apricots, roughly chopped, or currants (optional)
- ¼ x 25g pack flat leaf parsley, roughly chopped
- ½ tsp chilli flakes
Heat 1½ tbsp oil in a large, lidded frying pan over a medium-high heat. Add the chickpeas and season, then fry, stirring regularly, for about 15 minutes until the chickpeas are golden and crisp, sprinkling over 1 tsp cumin halfway through. Tip half onto a plate and set aside.
Meanwhile, in a small bowl, whisk together the tahini and 1 tsp vinegar with 1½-2tbsp water, until it’s the consistency of double cream; season with a pinch of salt and chill until needed.
Put the frying pan (with half the chickpeas in) back on the heat with the remaining 1 tbsp oil and add the remaining ½ tsp cumin. Fry for 30 seconds, then add the rice (cold from the pouch), breaking up any clumps with a wooden spoon. Fry for 1 minute, then add the roasted veg, remaining 2 tsp red wine vinegar and dried apricots or currants, if using, with 100ml water. Cook, stirring regularly, for 4-5 minutes until everything is piping hot and the apricots have softened. Stir through the parsley and chilli flakes, then season and take off the heat. Divide between plates, sprinkle over the crispy chickpeas and serve with the tahini sauce to drizzle over.
Typical values per serving when made using specific products in recipe