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Carrot & Chickpea Pilaf

Serves 4              Prep time: 5 mins           Cook time: 20 mins

Ingredients:

  • 2 Tbsp olive oil
  • 500g carrots, halved, thinly sliced
  • 2 tsp mild curry powder
  • 1 cup brown rice
  • 500ml (2 cups) Campbell’s Real Stock Salt-Reduced Vegetable
  • 420g can chickpeas, drained, rinsed
  • Sliced green onion, to serve

Method:

  1. Heat oil in a large frying pan on high. Cook carrot for 3-4 mins or until starting to soften. Add curry powder and stir for 1 min.
  2. Add rice, stirring for 1 minute. Add Campbell’s Real Stock and bring it to the boil. Cover and simmer on low for 15 mins. Add chickpeas and stir to combine.
  3. Serve garnished with green onion.

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