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Chickpea, date and pistachio pilaf recipe

Chickpea, date and pistachio pilaf recipe

108 ratings

In partnership with Diabetes UK

This Moroccan-inspired mixed grain pilaf makes a delicious, complete meal with a tasty combination of cauliflower, chickpeas, vegetables, dates and nuts. See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 336 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 tbsp olive oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 250g (8oz) cauliflower, cut into florets
  • 1 large onion, chopped
  • 1 red pepper, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 50g (2oz) dried dates, roughly chopped
  • 400g can chickpeas, drained
  • 2 large handfuls chopped coriander leaves
  • 1 x 250g pack cooked mixed grains
  • 50g shelled, unsalted pistachios, roughly chopped
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    2g 12%
  • Sugars

    17g 19%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 38.1g Protein 13.4g Fibre 10.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Mix together half the olive oil and half the spices in a bowl. Add the cauliflower and turn until coated in the spice mix. Tip the cauliflower into a roasting tray and roast for 10 minutes until tender.
  3. Heat the remaining oil in a large, non-stick frying pan and fry the onion for 5 minutes, then add the red pepper, garlic, dates and chickpeas and cook for another 3–5 minutes until softened.
  4. Add the remaining spices, cooked grains, roasted cauliflower and half the coriander to the pan, season with pepper and stir until combined. Serve topped with the remaining coriander and sprinkled with pistachios.

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