Roasted Butternut And Chickpea Pilaf

Ingredients

• 1 butternut , peeled, deseeded and cut into 2.5cm chunks
• 2 tablespoons vegetable oil
• salt and pepper (to taste)
• 300g long-grain rice
• 1 vegetable stock pot, made up to 550ml
• 2 red onions, finely sliced
• 2 garlic cloves, grated
• 1cm piece ginger, peeled and grated
• 400g tin chickpeas, drained and rinsed
• 15g fresh parsley, roughly chopped
• 40g roasted and salted peanuts, roughly chopped

Preparation

1. preheat the oven to 180°c. put the squash in a large roasting tin and toss with the 1 tbsp oil; season lightly. roast for 30 mins until soft and golden, tossing halfway through.
2. meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. set aside with the lid on until needed.
3. heat 1 tbsp oil in a large frying pan over a medium heat. sauté the onions for 15-20 mins, stirring occasionally, until golden. add the garlic and ginger; fry for 2-3 mins until fragrant. stir in the chickpeas, rice and most of the parsley.
4. divide the pilaf between 4 plates and top with the roasted squash. scatter over the remaining parsley and the peanuts to serve.