There are a few creations that I turn to when I want to make something fast; faves that I can cook on auto-mode! This chickpea and tomato pilaf is super tasty and is a true-blue, filling, healthy, comforting meal served with delicious Tandoori fish.
Serves 4 Prep Time 15 Minutes Cook Time 30 Minutes
Ingredients
Avocado oil (we love Olivado)
1 bay leaf
1 garlic clove, thinly sliced
2 tsp garam masala
2 tbsp chopped coriander and/or parsley
2 large tomatoes, deseeded and roughly diced (we love NZ Hothouse)
420g can chickpeas, drained and rinsed
1 cup long grain white rice
2 cups vegetable stock
4 white fish fillets (we love United Fisheries)
1 tbsp tandoori paste
1/2 cup greek yoghurt
Method
Bring a drizzle of avocado oil to a medium heat in a heavy soup pot then add the bay leaf, garlic, garam masala, coriander and parsley. Stir for a couple of minutes, then add the tomatoes and cook for 3-5 minutes, stirring and breaking up the tomatoes. Next add the chickpeas and continue cooking until the tomato mixture cooks down, around 10 to 15 minutes.
Add the stock to the tomatoes and chickpeas and season with salt and pepper, bring to a boil and add the rice. Cover and reduce heat, cook for about 20 minutes. Turn off heat and let rice set for undisturbed for 30 minutes.
To make the fish, lay the fish fillets onto a baking tray. In a bowl, mix together the tandoori paste, yoghurt and seasoning. Spread over the fish fillets, and bake for 6-10 minutes at 200 degrees celsius depending on the thickness of the fillets.
Use a fork to fluff up the pilaf, then serve alongside the fish fillets and garnish with fresh herbs if desired.
