This immune-boosting powerhouse dinner is loaded with aromatic spices, intense flavour and hearty chickpeas. Plus, it’s so quick and easy to make in just one skillet – no need for countless tools and appliances.
Skillet Pilaf With Yoghurt Turmeric
- Turmeric yoghurt:
- 1 ⁄3 cup full-fat plain yoghurt, or coconut yoghurt
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground coriander
- Sea salt and freshly ground black pepper, to season
- 1 tablespoon extra virgin olive oil
4 leaves of kale, stems removed, leaves roughly chopped
1 leek, white part finely sliced
1 cup frozen peas
1/4 cup pepitas
1⁄4 cup almond, roughly chopped
1⁄2 teaspoon sea salt
- • 1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
400g tinned chickpeas, drained and rinsed
Combine ingredients for the Turmeric Yoghurt in a jar and set aside. Heat a large skillet over medium-high heat. Add the extra virgin olive oil, leek, pepitas, almonds, salt and pepper. Cook for 5 minutes, until veggies start to soften. Add in the kale, cumin, coriander and turmeric and cook for a further 1 minute or until fragrant. Add a drizzle of extra virgin olive oil if you need.
Add in the chickpeas and green peas and stir through for 2 minutes, or until heated through.
Divide the Skillet Pilaf between a bowl for dinner and a container for lunch tomorrow. Serve with the Turmeric Yoghurt and a generous squeeze of lemon.