By using fonio in place of rice in this nutty pilaf, we’ve created a fluffy, light, and nutty dish that is bursting with flavors and nutrients in every bite. With a variety of savory vegetables, cooling mint, nutty pistachios, and healing spices, this is a highly nourishing all-in-one meal that is simple to prepare and a delight to enjoy as a tasty side dish or a delectable main meal!
1 ½cupschickpeas (home cooked or BPA-free canned, drained and rinsed)
1cupspinach (chopped)
¼cupcilantro (or parsley, chopped)
1tspfresh mint (optional; minced)
2tbsppistachios (optional; chopped)
1lemon (cut into wedges)
Directions
1
Heat a medium stovetop pot over medium-high heat. Add the onions, tomatoes, and peppers, cooking for 2 minutes or until the onions start to soften.
2
Add the tomato paste, cumin, coriander, paprika, turmeric, cinnamon, allspice, and optional cayenne pepper. Stir to combine the tomato paste and spices with the veggies.
3
Add the vegetable broth and bring to a boil. Once boiling, add the fonio, stir to combine all ingredients and lower the heat to simmer for one minute. Remove from the heat and cover, allowing the fonio to sit for 4 minutes.
4
Remove the lid and stir in the chickpeas, spinach, and optional cilantro and mint until the spinach is wilted.
5
Divide between plates or bowls, garnish with pistachios and serve with lemon wedges (don’t skip the lemon as it really brightens the dish!).
Chef's Notes
Substitutions Substitute white or purple onion for yellow onion. Or use shallots in place of onion.
Instead of paprika and cayenne use one tablespoon of harissa dry spice or paste.
If you like a smoky flavor, substitute smoked paprika for sweet paprika.
Substitute bulgur wheat or quinoa for freekeh.
Instead of chickpeas, use another cooked white bean of choice.
Substitute bulgur, cracked freekeh or quinoa for fonio. For bulgur, use a 2:1 water-to-grain ratio (similar to fonio) and allow it to sit for 10–15 minutes. For cracked freekeh, use 2.5:1 water to grain and let simmer for 20 minutes. For quinoa use a 2:1 water-to-grain ratio and simmer for 15–20 minutes.
Prep Ahead Chop the onion ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage Store fonio pilaf leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
1 ½cupschickpeas (home cooked or BPA-free canned, drained and rinsed)
1cupspinach (chopped)
¼cupcilantro (or parsley, chopped)
1tspfresh mint (optional; minced)
2tbsppistachios (optional; chopped)
1lemon (cut into wedges)
Directions
1
Heat a medium stovetop pot over medium-high heat. Add the onions, tomatoes, and peppers, cooking for 2 minutes or until the onions start to soften.
2
Add the tomato paste, cumin, coriander, paprika, turmeric, cinnamon, allspice, and optional cayenne pepper. Stir to combine the tomato paste and spices with the veggies.
3
Add the vegetable broth and bring to a boil. Once boiling, add the fonio, stir to combine all ingredients and lower the heat to simmer for one minute. Remove from the heat and cover, allowing the fonio to sit for 4 minutes.
4
Remove the lid and stir in the chickpeas, spinach, and optional cilantro and mint until the spinach is wilted.
5
Divide between plates or bowls, garnish with pistachios and serve with lemon wedges (don’t skip the lemon as it really brightens the dish!).
