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Spiced carrot, chickpea & almond pilaf
- 1 tbsp olive oil
- 2 onions , finely chopped
- 3 carrots (about 300g/11oz), coarsely grated
- 2 tbsp harissa
- 300g/ 11oz basmati rice , rinsed
- 700ml/ 1.25 pints vegetable stock , made with 1 stock cube (or equivalent)
- 400g can chickpeas , drained and rinsed
- 25g/ 1oz toasted flaked almond
- 200g pot Greek yogurt
Directions:View on BBC Good Food
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