Preparation time is 15minutes
Cook time is 4hours
Total time is 4hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
Onion garnish
- 1tablespoons olive oil
- 1 onion, thinly sliced
- 150grams whole milk yoghurt
- 1teaspoons coriander, chopped
- 1tablespoons olive oil
- 1 onion, chopped
- 1-2 cloves garlic, finely chopped
- 1 fresh ginger root, peeled and finely chopped, 4cm piece
- 1teaspoons turmeric
- 1 1/2teaspoons ground cumin (save 1/2 tsp to garnish)
- 1teaspoons ground coriander
- 200grams easy-cook brown rice
- 410grams chickpeas, drained
- 75grams ready-chopped pitted dates
- 4 cups vegetable stock
- 1teaspoons salt
- 1teaspoons pepper
Method
Step 1 of 3
Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a large skillet, add the onion and fry, stirring, for 5 minutes or until softened and just beginning to turn golden.
Step 2 of 3
Stir in the garlic, ginger, and ground spices and cook for 1 minute. Add the rice, chickpeas, dates, stock, and a little salt and pepper and bring to a boil, stirring. Pour into the slow cooker pot, cover with the lid, and cook on low for 3-4 hours or until the rice is tender and almost all the stock has been absorbed.
Step 3 of 3
Meanwhile, make the onion garnish. Heat the oil in a skillet, add the sliced onion and fry over a medium heat, stirring, until crisp and golden. Stir the pilaf, spoon into bowls, and top with a spoonful of yoghurt, a little extra cumin, the onions, and a little chopped coriander.
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