For Day 3 of BM# 22, I made this simple, protein rich rich dish with chickpeas and mixed vegetables. Today is day 12 without a working kitchen and we have kind of gotten used to this current routine of going to the bathroom to wash hands and walking down to the basement to wash the dishes. I have a feeling we’ll probably continue doing the same even after we have everything installed.

Today’s dish is a one pot meal that is perfect for a weeknight’s dinner. Chickpeas are one of my favorite beans and I love adding them to rice and curries, they give the dishes texture and much needed protein.

Chickpeas & Vegetable Rice
Chickpeas & Vegetable Rice
Yum
Print Recipe
Servings Prep Time
23 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
23 serving 10 minutes
Cook Time
30 minutes
Chickpeas & Vegetable Rice
Chickpeas & Vegetable Rice
Yum
Print Recipe
Servings Prep Time
23 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
23 serving 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup basmati rice
  • 2 cups Chickpeas - soaked and cooked
  • 1 onion - large, thinly sliced
  • 1 tsp ginger garlic + paste
  • 1 tsp chili powder Red
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 2 bay leaves
  • to taste salt
  • cilantro - for garnish
Servings: serving
Instructions
  1. Wash, rinse and soak basmati rice in cold water for at least 10 minutes.
  2. Heat 2tbsp oil in a large saute pan; add shah jeera and once they start to splutter add bay leaves and onions. Saute until onions turn lightly brown.
  3. Add the boiled mixed vegetables and chickpeas. Cook until heated through.
  4. Add all the masalas and cook for 2 minutes.
  5. Next add the rice and 1½cup of water and salt, bring to a boil; cover and simmer for 12-15 minutes or until rice is cooked through. Garnish with cilantro and serve with raita.
Recipe Notes

 

 


Lets check out what my fellow marathoners have cooked up for BM# 22.

 

 

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