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Needless to say my Spicy Chickpea and Almond Pilaf can be rustled up in any campervan kitchen

An easy supper dish from our campervan kitchen

January 15, 2020

Comfort food is what’s needed on a January campervan trip so whether you are skiing in the mountains or sticking to indoor pursuits like visiting a museum, this tasty pilaf will deliver quick, winter warmth in even the most basic of campervan kitchens.

Modern motorhomes are designed for use in winter.  The L shaped lounge in the 2020 Knaus Live Wave is truly sumptuous so ideal for enjoying comfort food and a movie on a winters evening

Modern motorhomes are designed for use in winter. The L shaped lounge in the 2020 Knaus Live Wave is truly sumptuous so ideal for enjoying comfort food and a movie on a winters evening

Give yourself a day off from exercise and driving, park up on a campsite with WiFi, crank the motorhome heating system up, pull the fleecy throw up under your armpits, log in to Netflix and tuck into some comfort food over a movie. It’s only another six weeks until the spring!

These days, campervan fridges are not unreliable things the size of a shoebox.  You can even freeze leftover pilaf in this excellent example from Knaus

These days, campervan fridges are not unreliable things the size of a shoebox. You can even freeze leftover pilaf in this excellent example from Knaus

Needless to say my Spicy Chickpea and Almond Pilaf can be rustled up in any campervan kitchen

Needless to say my Spicy Chickpea and Almond Pilaf can be rustled up in any campervan kitchen

Spicy Chickpea and Almond Pilaf

Serves 4 as main course or 6 as a side dish

– 1 Tbsp Olive Oil
– 2 Medium Onions, finely chopped
– 3 Medium Carrots, coarsely grated
– 700ml Vegetable Stock
– 300g Basmati Rice, rinsed
– 400 can Cooked Chickpeas, drained and rinsed
– 25g Flaked Almonds (lightly toasted)
– Half a Red Pepper
– 1 Tsp Chilli Flakes
– 1 Tsp Smoked Paprika
– 1 Tsp Ground Cumin
– 1 Tsp Ground Coriander
– 200g pot Greek Yoghurt (to serve)
– Sprig or pinch of Chopped Parsley (to serve/optional)

Puree the red pepper then mix in the spices and set aside.

Heat the oil in a lidded casserole dish then add the onions and cook for 8 minutes until soft.

Tip in the carrots, pepper/spice mix and rice and stir over the heat for a couple of minutes.

Pour over the stock and bring to the boil then reduce heat, cover with the lid and leave on the lowest heat for 10 minutes.

Add the chickpeas, stir and cook gently for a few more minutes until rice is tender and all the liquid has been absorbed.

Taste and season then cover and leave for a couple of minutes before serving with the almonds scattered on top, a dollop of Greek yoghurt and parsley to garnish.

This dish is great with any green vegetable (well maybe not Brussell Sprouts!) or a green salad. You can also serve it as a hearty accompaniment to just about any cooked meat, fish or poultry.

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