Fruity Chickpea Pilaf Recipe

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serves: 4

Nutrition per portion

Calories 354 kCal 18%
Fat 12g 17%
  -  Saturates 1.5g 8%


  • good pinch saffron threads
  • 400ml (14fl oz) hot vegetable stock
  • 1tbsp oil
  • 1tbsp coriander seeds, lightly crushed
  • ½tbsp cumin seeds, lightly crushed
  • 1 leek, halved and sliced
  • 200g (7oz) giant wholewheat couscous (we used Merchant Gourmet)
  • 150g (5oz) dried apricots, roughly chopped
  • 400g can chickpeas
  • 50g (2oz) toasted flaked almonds
  • 1 large handful parsley, chopped
  • lemon wedges and extra virgin olive oil, to serve


  • Put the saffron and hot stock in a small jug and set aside. Heat the oil in a large sauté pan over a medium heat, add the coriander and cumin seeds and lightly fry for 1 minute, stirring often. Add the leek and sauté until lightly browned. Add the couscous, apricots and stock mixture to the pan. Bring to the boil, then reduce to a gentle simmer. Cover with a lid and leave for 12 minutes. Take off the heat and leave – still covered – for another 10 minutes.

  • Add the chickpeas to the pan, return to the heat and stir until heated through. Season well and stir in the almonds and parsley. Serve with a squeeze of lemon and a drizzle of olive oil.

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