Eggplant & Chickpea Pilaf

By ruthmaria on 17 August 2008 | Viewed 4856 times

A yummy change from boring old rice! Quick and easy to make!

Ingredients

4-5 tablespoons olive oil
1 each: eggplant, red onion; finely chopped
1 tablespoon butter
200g long grain rice
1 teaspoon cumin seeds
600mls chicken or vegetable stock (gluten free of course!)
400gr can chickpeas, drained and rinsed
3cups baby spinach leaves
salt & pepper to season
1/2 cup each: Parmesan shavings, fresh basil leaves (optional)

Method

1) Heat half of the oil in a large pan and cook the eggplant until golden in color. Remove from the pan. Add the remaining oil and cook the onion until it has soften.

2) Add the butter to the pan with the rice and cumin seeds and cook for a further few minutes.

3) Add the stock and bring to the boil.

4) Reduce the heat and simmer uncovered for 15minutes until most of the liquid has evaporated and the rice is tender.

5) stir in the chickpeas, spinach and eggplant. Cover the pan with a tight fitting lid and leave for 5 minutes until the pilaf is heated through. Season to taste with pepper & salt.

6) Serve plain or stir in Parmesan shavings and garnish with fresh basil.

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