Darren Parker
Head Chef
Ingredients
- 1 cup onion, diced
- 1 cup tomato, seeded and diced
- ½ cup capsicum, diced
- ¼ cup tomato paste
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp ground turmeric
- 1 tsp sweet paprika
- 1/8 tsp allspice
- 2 pinches cayenne pepper
- 2 cups low sodium vegetable broth
- 1 cup dry fonio, rinsed
- 1 ½ cup home cooked or 400g can chickpeas, drained
- 1 cup spinach, chopped
- ¼ cup parsley, chopped
- 2 tsp mint, chopped
- 2-4 Tbsp pistachio, chopped (optional)
Instructions
1. In a medium pot over a medium high heat sauté the onion, tomatoes and capsicums. Cook for 2 minutes or until the onions start to soften.
2. Stir in the tomato paste, cumin, coriander, cinnamon, turmeric, paprika, allspice and cayenne pepper.
3. Add the vegetable broth and bring the mixture to the boil. Add the soaked fonio, stir to combine all ingredients, and reduce the heat to simmer for 1 minute. Remove the pilaf from the heat and sit for 4 minutes.
4. Remove the lid and add the chickpeas, spinach, parsley, and mint until the spinach is wilted.
5. Serve with pistachio and lemon.
Chef’s Notes
You can also use Bulgur wheat, cracked Freekeh or quinoa.
Bulgur: Use 2:1 water to grain ratio. Allow to sit for 10 to 15 mins.
Freekeh: Use 2.5:1 water to grain ratio. Simmer for 20 mins.
Quinoa: Use 2:1 water to grain ratio. Simmer for 15- 20 mins.
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
