Try this Carrot and Cumin Pilaf Rice from Donal's Meals in Minutes.


  • 1tbsp rapeseed oil

  • 1 onion, finely chopped

  • 2 carrots, sliced thinly

  • 1tsp cumin

  • 1tsp turmeric

  • 1tsp curry powder

  • 200g Basmati rice

  • 350ml Vegetable stock

  • 1 x 400g tin chickpeas, drained and rinsed

  • A good handful of flat leaf parsley, finely chopped

  • 1 lemon


  • 1.

    Preheat the oven to 200°C.

  • 2.

    Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices and fry for another 2-3 minutes.

  • 3.

    Stir through the rice, vegetable stock and chickpeas.  Bring to a steady simmer before covering with a lid and transferring to the oven to cook for 35 minutes. Fluff up with a fork after half the cooking time.

  • 4.

    Once cooked stir through the parsley and a squeeze of lemon juice.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 777kj
  • Fat Total 13g
  • Saturated Fat 1g
  • Protein 23g
  • Carbohydrate 143g
  • Sugar 14g
  • Sodium 507mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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