Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Roasted squash and chickpea pilaf recipe

Roasted squash and chickpea pilaf recipe

73 ratings

This colourful roasted squash and chickpea pilaf is a filling winter meal – and if you have any leftovers, it would make a great packed lunch, too. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 548 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
  • 1 tbsp ras el hanout seasoning
  • 2 tbsp vegetable oil
  • 300g long-grain rice
  • 1 vegetable stock pot, made up to 550ml
  • 2 red onions, finely sliced
  • 2 garlic cloves, grated
  • 1cm piece ginger, peeled and grated
  • 400g tin chickpeas, drained and rinsed
  • 15g fresh parsley, roughly chopped
  • 40g roasted and salted peanuts, roughly chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2315kj
    548kcal     27%

  • Fat

    15g 21%

  • Saturates

    2g 10%

  • Sugars

    12g 13%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 91.6g Protein 14.8g Fibre 10.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly. Roast for 30 mins until soft and golden, tossing halfway through.
  2. Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. Set aside with the lid on until needed.
  3. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins, stirring occasionally, until golden. Add the garlic and ginger; fry for 2-3 mins until fragrant. Stir in the chickpeas, rice and most of the parsley.
  4. Divide the pilaf between 4 plates and top with the roasted squash. Scatter over the remaining parsley and the peanuts to serve.

See more Healthy recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.