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This tasty combination of rice, chickpeas and almonds is an ideal pre-exercise meal that will sustain you through your workout. Chickpeas are nutritional powerhouses, packed with carbohydrate, protein, fiber, B vitamins, iron, zinc and magnesium. They are the perfect nutritional complement to rice, balancing out the shortfall of essential amino acids and raising the overall quality of protein. Carrots and butternut squash are both rich in beta-carotene, while green peppers and peas are loaded with vitamin C. Almonds add additional protein, healthy fats, calcium and vitamin E. Substitute pecans or cashews if you prefer. If you don’t have all the individual spices, then use 2 tablespoons of mild curry paste instead.

Spiced Chickpea Pilaf with Almonds and Coconut Yogurt [Vegan]

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Serves

2

Ingredients You Need for Spiced Chickpea Pilaf with Almonds and Coconut Yogurt [Vegan]

  • 1 tablespoon light olive or rapeseed oil 1 small onion, finely chopped
  • 1/2 green or red pepper, deseeded and chopped
  • 1 garlic clove, crushed
  • 2-cm piece fresh root ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon each: ground cumin, ground coriander and garam masala
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon dried chilli flakes 1 large carrot, diced
  • 1/4 butternut squash (approximately 250 g), peeled and cut into 1-cm cubes
  • 100 g (1/2 cup) basmati rice
  • 300 ml (1.2 cups) hot vegetable stock or water
  • 400 g (13.5 oz) can chickpeas, drained and rinsed
  • 25 g (1.5 tablespoons) sultanas
  • 75 g (1/3 cup) frozen peas

How to Prepare Spiced Chickpea Pilaf with Almonds and Coconut Yogurt [Vegan]

  1. Heat the oil in a large non-stick pan and fry the onion and green pepper over a gentle heat for 5 minutes. Add the garlic, ginger, cumin seeds and the remaining spices; continue cooking for 1 minute.
  2. Add the vegetables and rice. Mix together until coated in the spices, then add the vegetable stock or water, chickpeas and sultanas. Stir well, bring to the boil, then reduce the heat, cover and simmer for about 10–12 minutes until most of the liquid has been absorbed and the rice and vegetables are tender. Make sure the mixture does not boil dry; add extra water, if necessary. Add the peas for the last 3 minutes of cooking.
  3. Serve topped with the almonds and chopped mint, and a spoonful of coconut yogurt alternative.
$2.99
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    About The Author

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    Anita Bean

    See My Recipes

    Over 100 exciting, healthy, and tasty vegan recipes, all easy and inexpensive to make, and packed with all the balanced nutrients you need to train, recover, and perform, created by a Registered and Sports Nutritionist.

    Whether you already live a vegan lifestyle, embrace a meat-free day each week, or you simply want to try some amazing flavor combinations, The Vegan Athlete's Cookbook will help you create fuss-free, healthy meals proving once and for all that vegan food can be super simple and incredibly tasty. Anita Bean's latest book is bursting with over 100 exciting vegan recipes, which are easy and inexpensive to make, and packed with all the nutrients you need to train, recover, and perform.

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