I am quite partial to chickpeas and usually have a huge batch of cooked and frozen chickpeas in the refrigerator. My kids are very fond of Chole and I love Chickpea and Sweet potato salad made with chickpeas so these two dishes get made very often. Apart from this, potato chickpeas soup, the Moroccan Harirasoup, beetroot hummus ,Tikki and of course Tikki Choley chaats are also very welcome at home.
Today’s recipe is something I have adapted from a cooking show and was very filling and enjoyed at home. I am so glad we have another vegan rice dish that can be used as a filling lunch box item too ;))
So let’s get cracking on this beautiful one pot meal (and I love these one pot meals : it saves so much time not to mention lesser vessels to scrub and clean, don’t you think?)
Here are some more One Pot Meals / Lunchbox Ideas:
Btw, What’s your favourite one pot meal ?
Prep time – 15 mins ; Cooking time – 15 mins
Serves – 3
Vegan and GF one pot meal
Protein source – chickpeas
Basmati or any long grain rice – 1 cup
Cooked chickpeas – 1 cup (if using canned, drain and use)
Salt to taste
Oil – 1 TBSP
Bay leaf – 1 no
Green Cardamom – 2 nos.
Cinnamon – 1 stick
Black Cardamom- 1
Mint leaves – 2 handful
Dry spices –
Coriander powder – 1 Tbsp
Cumin powder – 1 tsp
Red chilli powder – 1/2 tsp
Garam masala powder – 1/2 TBSP
To Grind :
Onion – 1 large
Soaked Cashew nuts- 1 T (skip for any nut allergy)
Soaked poppy seeds – 1/2 tsp
Ginger – 1 inch
Garlic – 3 pods
Coriander leaves – 1 handful
Green chillies – 2 (adjust spice)
Wash rice twice or thrice till water turns clear. Soak for 20 mins.
Soak cashewnuts and poppy seeds in warm water for 10 mins.
Grind all ingredients under “to grind” using minimal water to a thick paste.
Drain water from rice after 20 mins and keep aside.
In a pressure cooker or a deep pan, heat oil. Sauté bay leaf, cardamoms, cinnamon. Now add the ground paste and sauté till the raw smell disappears.
Add the chickpeas & soaked rice and sauté for 1 min.
Add the spice powders, mint, salt and water and bring to a boil. (I usually add water in the ratio 1:1.5 for pulao).
Pressure cook for 2 whistles.
Release pressure, fluff up the rice and serve hot with any raita
- If not using a pressure cooker, cook till rice is done but not mushy. Serve warm
- I don’t use canned chickpeas but use homemade frozen n cooked chickpeas. If doing so, bring the frozen chickpeas to room temp before adding to the cooker.
- If using raw chickpeas, soak for 10-12 hours / overnight. Drain the water completely, wash and pressure cook till soft and then use. Adding just pre-soaked chickpeas with the soaked rice may not work well. If it works for you, please share your success here via a comment
- You may also add , like I did when I made this dish again, a handful of chopped veggies like beans, carrots, broccoli, cauliflower along with the chickpeas to make an even more nutritious meal.
- For a Jain version, you may skip the onions, garlic and ginger. It will still taste great !