Chickpeas with rice Recipe

Foods, Recipes


Chickpeas with Rice is a simple, comforting, and flavorful dish that’s widely enjoyed in South Asia. It typically consists of chickpeas (chanay) cooked in a mild, spiced gravy and served over steamed rice (chawal). Here’s a recipe for this classic dish:

Ingredients:

For the Chickpeas (Chanay):
  • 1 cup dried chickpeas (or 2 cups canned chickpeas)
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped (or 1/2 cup tomato puree)
  • 1 teaspoon ginger-garlic paste
  • 1-2 green chilies, chopped (optional, for heat)
  • 1 teaspoon cumin seeds (jeera)
  • 1 bay leaf
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala (optional)
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • 2-3 tablespoons oil
For the Rice (Chawal):
  • 1 cup basmati rice
  • 2 cups water
  • 1-2 cloves
  • 1 bay leaf
  • Salt to taste
  • 1 tablespoon ghee or oil

Instructions:

1. Prepare the Chickpeas (Chanay):

  • If using dried chickpeas: Rinse the chickpeas well and soak them in plenty of water for 6-8 hours or overnight. After soaking, drain and rinse again.
  • If using canned chickpeas: Simply drain and rinse the canned chickpeas.
  1. Cook the Chickpeas:
    • In a pressure cooker or pot, add the soaked chickpeas along with enough water to cover them by about 2-3 inches. Add a pinch of salt and cook for 20-25 minutes in a pressure cooker, or about 45 minutes to 1 hour in a regular pot until the chickpeas are soft. Set aside.

2. Prepare the Chickpea Gravy:

  1. Heat Oil and Temper Spices:
    • In a large pan or pot, heat the oil over medium heat. Add cumin seeds and a bay leaf. Let them splutter for a few seconds.
  2. Sauté the Onions:
    • Add the finely chopped onions and sauté until they turn golden brown. This will add a deep flavor to the curry.
  3. Add Ginger-Garlic Paste and Tomatoes:
    • Stir in the ginger-garlic paste and chopped green chilies (if using). Sauté for a minute until fragrant.
    • Add the chopped tomatoes (or tomato puree) and cook until the tomatoes soften and oil begins to separate from the masala.
  4. Add Spices:
    • Now add turmeric powder, red chili powder, coriander powder, and garam masala (if using). Stir well and cook the spices for 2-3 minutes, allowing the oil to separate from the mixture.
  5. Add the Chickpeas:
    • Add the cooked chickpeas to the pan along with some of the cooking liquid (about 1 cup). If you’re using canned chickpeas, just add the chickpeas along with some water to get the desired consistency.
    • Stir everything together and bring to a simmer. Cook on medium heat for about 15-20 minutes, allowing the chickpeas to absorb the flavors of the spices. You can adjust the consistency of the gravy by adding more water if needed.
    • Season with salt to taste and garnish with fresh cilantro leaves.

3. Prepare the Rice (Chawal):

  1. Wash and Soak the Rice:
    • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 15-20 minutes, then drain the rice.
  2. Cook the Rice:
    • In a pot, add the soaked and drained rice, 2 cups of water, 1-2 cloves, and a bay leaf. Add salt to taste.
    • Bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until the rice is tender and the water is absorbed.
    • If using a pressure cooker, cook for 1 whistle and let the pressure release naturally.

4. Serve:

  • To serve, plate the rice and spoon the chickpea curry over the top. You can also mix the chickpeas into the rice if you prefer.
  • Garnish with fresh cilantro leaves for added freshness.
  • Serve hot with a side of yogurt, raita, or pickles for extra flavor.

Tips:

  • Adding lemon: A squeeze of lemon juice on top of the chickpeas can add a tangy kick.
  • Spice adjustments: Adjust the spice levels based on your preference. Add more green chilies or chili powder for extra heat.
  • Vegetable variations: You can add vegetables like potatoes or spinach to the chickpea curry to make it heartier.
  • Ghee for extra flavor: Cooking the rice in ghee instead of oil adds a wonderful aroma and richness to the dish.

Enjoy your Chanay Waly Chawal – a simple yet satisfying meal that is perfect for any occasion!

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