Chickpea pulao. It’s easy to create healthy, nutritious and delicious homemade flavored rice loaded with the goodness of chickpeas. Boiled chickpeas and rice sautéed in a delicious mixture of whole and powdered spices definitely tastes awesome with a dollop of yogurt and pappadums. Perfectly delicious!
While you are busy spending the end of the year baking cookies and Christmas treats, you will also need to balance your nutrient intake with healthy food. There’s nothing like a nutrition packed meal after total indulgence. And it’s the right way to welcome the new year.
This chickpea pulao loaded with nutritious chickpeas is obviously super healthy and delicious. Simply put, it’s basic flavored rice dish featuring aromatic spices. It’s subtly spiced with easily available classic spices you already have on hand.
How To Make Chickpea Pulao
Start with heating a little ghee. You can also sub ghee with oil. Quickly fry a few dry spices including cumin seeds, cinnamon and cardamom pods. Next, fry garlic, ginger and green chilies.
Now it’s time to fry the vibrant tomatoes until they are mushy followed by the powdered spices - ground turmeric and garam masala. Toss chickpeas and rice in the spices. I also like to add a drizzle of saffron milk to bring in extra flavor.
And done! As rice and chickpeas are cooked separately, it’s super easy to bring all the ingredients together to create a lip-smacking weeknight meal.
More Pulao Recipes:
- Egg Pulao
- One Pot Chicken Pulao
- Five Color Pulao | Panchranga Pulao
- Tomato Pulao
- Easy Mushroom Pulao
Chickpea Pulao | Video
Ingredients
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 1 cinnamon stick
- 2 cardamom pods
- ½ teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger
- 1 teaspoon minced green chilies
- 1 large tomato chopped
- ½ teaspoon ground turmeric turmeric powder
- 2 teaspoons garam masala
- 4 cups cooked rice
- 2 cups canned chickpeas drained or cooked dried chickpeas
- 3 saffron strands soaked in 1 tablespoon milk
- Coriander cilantro leaves, chopped, to garnish
- Cashew nuts chopped, to garnish (optional)
- Yogurt to serve
- Pappadums to serve
Instructions
- Heat ghee or oil in a large frying pan or skillet over medium-high heat.
- Add cumin seeds, cinnamon stick and cardamom pods. Sauté, stirring, for few seconds.
- Add garlic, ginger and green chilies. Sauté, stirring, for 1 minute or until fragrant.
- Add tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until it turns mushy.
- Add ground turmeric and garam masala. Sauté, stirring, for one minute.
- Add rice and chickpeas. Add saffron milk. Toss.
- Stir fry for 2-3 minutes.
- Garnish with coriander leaves and cashew nuts if you like.
- Serve with yogurt and pappadums if you like.
Video
Nutrition
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