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Roasted Vegetable & Chickpea Pilau

Roasted vegetable and chickpea pilau with aubergine, courgette, peppers and herbs

A vegetable pilau should feel like a complete meal, not a side dish with good intentions. Here, roasted aubergine, courgette and peppers bring caramelised edges, chickpeas add substance and Pilau Rice Seasoning ties everything together. Pilau Rice Seasoning makes the aromatic base easy to get right.

At a Glance

  • Prep: 15 minutes
  • Cook: 35 minutes
  • Serves: 4

Ingredients

  • 1 aubergine, cut into chunks
  • 1 courgette, cut into thick half-moons
  • 1 red pepper, cut into chunks
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 x 400g tin chickpeas, drained
  • 2 tbsp Pilau Rice Seasoning
  • 300g basmati rice, rinsed
  • 650ml hot vegetable stock
  • Juice of ½ lemon
  • Fresh parsley or coriander, to serve

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Spread the aubergine, courgette, pepper and red onion over a large roasting tray.
  2. Toss the vegetables with 2 tbsp oil and 1 tbsp Pilau Rice Seasoning. Roast for 25–30 minutes, turning once, until browned at the edges. Add the chickpeas for the final 10 minutes.
  3. Meanwhile, warm the remaining oil in a lidded saucepan. Stir in the remaining seasoning and rice for 1 minute.
  4. Add the stock, bring to a simmer, cover and cook over the lowest heat for 15 minutes. Switch off the heat and leave covered for 5 minutes.
  5. Fluff the rice and fold through half the roasted vegetables and chickpeas.
  6. Pile into a serving bowl, top with the remaining vegetables, squeeze over the lemon and scatter with herbs. Taste before adding any extra salt.

Serving Suggestions

Serve with hummus, dairy-free yoghurt or a green salad. It is also delicious cold in lunchboxes with extra lemon.

Why This Recipe Works

Roasting concentrates the vegetables and gives them texture, while cooking the rice separately keeps it light and fluffy. Combining only half at first makes the final bowl look abundant and colourful.

Allergy Notes

Vegan and naturally gluten-free when made with certified gluten-free vegetable stock. Check the stock label for celery and other allergens.

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