Sunday, June 18, 2017

Moroccan Chickpea pilaf with haloumi

Author: Leanne Kitchen  Image credit: Rob Palmer  Publication: Australian Good Taste

(serves 4)


60ml (1/4 cup) extra virgin olive oil
50g butter
2 large brown onions, halved, thinly sliced
1 1/2 tablespoons Moroccan seasoning
65g (1/3 cup) raisins
2 x 250g pkts steamed Tilda Coconut, Chilli & Lemon Grass basmati rice
400g can chickpeas, rinsed, drained
80ml (1/3 cup) hot water
Plain flour, to dust
2 x 180g pkts haloumi, cut into 1cm-thick slices
1 bunch fresh coriander, leaves picked, coarsely chopped
40g (1/4 cup) pistachio kernels, coarsely chopped
Baby spinach leaves, to serve


Heat half the oil and half the butter in a saucepan over medium-high heat. Cook the onion, stirring often, for 10 minutes or until light golden. Stir in the seasoning and raisins and cook for 1 minute or until aromatic.
Add the rice and use a fork to separate the grains. Stir in the chickpeas. Add the hot water and bring to the boil. Cover and cook over medium heat for 5 minutes or until heated through.
Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Place the flour on a plate. Dip the haloumi in the flour and shake off excess. Cook for 2 minutes each side or until golden.
Divide the chickpea pilaf among serving plates. Sprinkle over the coriander and pistachios. Top with haloumi. Serve with baby spinach leaves.

Per Serve:
Energy 3328kJ
Fat saturated 19.00g
Fat Total 46.00g    
Carbohydrate sugars 20.00g
Carbohydrate Total 61.00g    
Dietary Fibre 8.00g
Protein 30.00g    
Cholesterol 76.00mg
Sodium 2898.10mg