Summer vegetable pilaf
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to meals when I want something wholesome and satisfying without spending hours in the kitchen. Summer vegetable pilaf comes together in just 30 minutes, making it perfect for busy weeknights or casual entertaining. The combination of fluffy basmati rice, tender courgettes, and protein packed chickpeas creates a complete meal that feels restaurant quality but costs just pennies to make. Chickpeas are wonderful for keeping you fuller longer thanks to their fiber content, and the fresh mint adds such a lovely brightness to every bite. Topped with cooling Greek yogurt, this dish is pure comfort.
Ella x
Ingredients
- 2½ tbspolive oil
- 2onion(onions, thinly sliced)
- 4 clove/sgarlic clove(garlic, thinly sliced)
- 2courgette(courgettes, thinly sliced into rounds)
- 300 gramsbasmati rice(well rinsed)
- 400 mlsvegetable stock
- 400 gramschickpeas(drained)
- 400 gramscherry vine tomatoes(halved)
- 25 gramsmint(most leaves finely chopped)
- 4essential greek style yogurt(heaped tbsp Greek style yogurt)
Detail level
Instructions
- 1
Add 2 tbsp oil to a large deep saucepan over a medium heat. When hot, add the onions and garlic and cook for 5 minutes until softened. Tip in the courgettes and cook for 5 minutes more, stirring occasionally. Add the rice, season generously and stir over the heat for 2 minutes.
- 2
Pour in the hot stock with the chickpeas and half the tomatoes, stir briefly, then bring to a simmer for 1 minute. Turn the heat down to low, cover with a clean tea towel and the pan lid and cook for 15 minutes more. Turn off the heat and leave to stand for 10 minutes.
- 3
Meanwhile, finely chop the remaining tomatoes, and dress with the remaining oil. Mix the chopped mint and yogurt in a bowl, then season both to taste.
- 4
Fluff up the rice with 2 forks and pile onto serving plates. Top with the tomato salad, minty yogurt and remaining mint to garnish.
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