Artichoke Salad with Chickpea Pilaf

    1 hour 15 minutes

    A rather fancy dinner party meal that isn't hard to make. You can find pomegranate molasses at Middle Eastern shops - or omit it, if necessary.

    1 person made this

    Serves: 6 

    • 150g chickpeas, soaked overnight
    • 3 tablespoons olive oil
    • 1/2 onion
    • 400g basmati rice
    • 600ml chicken stock, simmering
    • salt to taste
    • 1/2 teaspoon allspice
    • 80g pumpkin, diced
    • 2 cloves garlic, crushed
    • juice of 1 1/2 lemons
    • 1/2 cup coriander leaves
    • 6 artichoke hearts in oil, quartered
    • 150g feta, crumbled
    • 2 cups watercress
    • 1/2 cup purple onion, sliced thinly
    • 1/2 cup roasted walnuts, crushed
    • 4 tablespoons olive oil, extra
    • 1/2 teaspoon pomegranate molasses
    • salt and white pepper to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Simmer the soaked chickpeas in plenty of water until tender, about 30 minutes. Drain.
    2. In a heavy pan, heat the three tablespoons olive oil and saute the onion until soft. Add the basmati rice and stir so each grain is coated with oil.
    3. Pour the hot stock over the rice and season with salt and allspice. Cover and simmer eight minutes. Stir in the pumpkin and chickpeas, cover and cook a further eight minutes. Turn off heat, add the crushed garlic, juice of one lemon and coriander leaves. Keep warm.
    4. In a stainless steel bowl, mix artichokes, feta, watercress, purple onion, walnuts and dress with 4 tablespoons oil, juice of 1/2 a lemon and pomegranate molasses. Season with salt and white pepper.
    5. On warm serving plates, spoon the pilaf into the centre then top with salad. Enjoy!

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