chickpea, date and pistachio pilaf

Serves: 4

Ingredients:
2 tablespoons olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
250g (8oz) cauliflower, cut into florets
1 large onion, chopped
1 red pepper, deseeded and chopped
2 garlic cloves, finely chopped
50 dried dates, roughly chopped
1x 400g can chickpeas, drained
2 large handfuls chopped coriander leaves
1 x 250g pack cooked mixed grains
50g shelled, unsalted pistachios, roughly chopped

Method:
preheat the oven to 180°c.
mix together half the olive oil and half the spices in a bowl. add the cauliflower and turn until coated in the spice mix. tip the cauliflower into a roasting tray and roast for 10 minutes until tender.   heat the remaining oil in a large, non-stick frying pan and fry the onion for 5 minutes, then add the red pepper, garlic, dates and chickpeas and cook for another 3–5 minutes until softened.   add the remaining spices, cooked grains, roasted cauliflower and half the coriander to the pan, season with pepper and stir until combined.
serve topped with the remaining coriander and sprinkled with pistachios.