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Recipe

Pumpkin, chickpea and kale pilaf

Feb 28, 2012 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

Pumpkin, chickpea and kale pilaf
  • 1/4 cup garlic-infused olive oil, plus extra to drizzle
  • 20 gram butter
  • 500 gram butternut pumpkin, peeled, cut into lcm cubes
  • 1 red onion, thinly sliced
  • 1 1/2 cup basmati rice
  • 1 teaspoon curry powder
  • 3 cup chicken stock
  • 420 gram can chickpeas, drained, rinsed
  • 1 bunch kale, trimmed
  • thick greek yoghurt, to serve
  • 1 sliced red chilli to serve

Method

Pumpkin, chickpea and kale pilaf
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large, flameproof casserole dish, heat combined oil and butter on medium. Cook pumpkin for 4-5 minutes, turning frequently until beginning to brown. Add onion and cook for 1-2 minutes, until tender. Stir in rice and curry powder. Cook, stirring, for 30 seconds, to coat grains in oil.
  • 3
    Add stock and chickpeas. Season to taste. Place kale on top and cover with lid. Bake 12-15 minutes, or until rice is cooked.
  • 4
    Stir kale through rice. Serve topped with a dollop of yoghurt, sliced chilli and a drizzle of oil.

Notes

If you can't find kale, use English spinach or rainbow chard. Make your own garlic-infused olive oil by adding 1 crushed garlic clove to 1/4 cup olive oil.

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