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

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

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