Pumpkin and Bean Basmati Pilaf with Raita



300 grams butternut pumpkin
200 grams chickpeas
100 grams green beans
20 grams coriander
2 spring onions
2 tsp basmati spices
1 cups basmati rice
0.5 lemon
0.5 Lebanese cucumbers
2 tbsp Greek yoghurt*
extra virgin olive oil*
salt and pepper*

*pantry item


1. Heat oil in a large, deep, frying pan over a medium to high heat. Add whites of onion, salt and pepper. Cook, stirring occasionally, for about 3 minutes, or until soft. Add pumpkin and spices. Cook, stirring, for 1 minute. Add rice, cook, stirring, for a further 1 minute.
2. Stir in water. Bring to boil. Simmer, covered, for 10 minutes. Stir in beans and chickpeas. Cook, covered a further 3 to 5 minutes, or until water is absorbed and rice is tender. Remove from heat. Stir in coriander stems. Stand, covered, for 2 minutes.
3. Combine yogurt with lemon zest, a little juice, cucumber, salt and pepper to make raita.
4. Serve pilaf with raita, coriander and lemon wedges.

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