Baked peppers with chickpea and apricot pilau and smoked almond dukkah

Name: Baked peppers with chickpea and apricot pilau and smoked almond dukkah
Yield: Serve 4
Ingredients: ½ teaspoon ground cumin; 120 g cooked chickpeas (tinned are fine), drained; little salt and freshly cracked black pepper; 2 tablespoons honey; 4 tablespoons balsamic vinegar; salt and freshly ground black pepper; 25 g smoked almonds; 20 g sesame seeds; 15 g coriander seeds; good pinch of saffron; 6 tablespoons olive oil; 175 g brown rice; 1 onion, finely chopped; 50 g pine nuts; 4 large red peppers, halved and deseeded, stalks intact; 40 g dried apricots, soaked in water, drained and chopped; 1 tablespoon flat-leaf parsley, chopped; 50 g raisins; ½ teaspoon ground coriander; ½ teaspoon cumin seeds; 400 ml good vegetable stock

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

An excellent dish packed full of energy and flavour with its roots in the Middle East. The use of smoked almonds for the dukkah - a spiced seasoning popular in Egypt - adds a wonderful smoky overtone to the dish. I suggest serving the peppers on a bed of buttered garlic spinach and roasted squash.

Ingredients

400 ml good vegetable stock
good pinch of saffron
175 g

Main course
Vegetarian

Method

Preheat the oven to 220°C/400°F/gas mark 6. Gently heat the vegetable stock in a pan and infuse the saffron in it for 4-5 minutes. Add the rice and simmer, covered, for 20-25 minutes or until the rice is tender and all the stock has been absorbed.

Heat