Chickpea Pulau Recipe

Here’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce the heat. This recipe is not particularly spicy.

Serves four.

250mL (1 cup) basmati rice, rinsed thoroughly, soaked for 15 minutes, and drained

1 can chickpeas, washed and drained

1 medium potato, peeled cubed to bite size pieces

2 medium tomatoes, chopped

750mL (3 cups) fresh spinach leaves, steamed, drained, and chopped

1 cup red bell pepper, cubed

45mL (3 Tbsp) oil

15mL (1 tsp) cumin seed

0.6mL (1/8 tsp) asafoetida powder

2 bay leaves

1 serrano chili, chopped

15mL (1 Tbsp) ginger, minced

1.25mL (¼ tsp) turmeric powder

7.5mL (1½) tsp salt

2.5mL (½ tsp) amchoor powder (mango powder)

1.25mL (¼ tsp) garam masala

375mL (1½ cup) water

Heat oil on medium in large pot. When the oil is hot, add the cumin seeds and asafoetida and let them sizzle. Then add the turmeric powder, bay leaves, ginger, and chopped chili. Stir for a moment and then add the chopped tomatoes. Cook for 1 or 2 minutes until the tomatoes are heated through. Add the chickpeas and potatoes, stir, cover, lower heat to medium-low, and cook for 6 minutes. Add the rice, spinach, bell pepper, and water. Bring to a boil and cover. Lower heat to medium-low for 12-15 minutes, just until the water has been absorbed and the rice is cooked. Add garam masala and amchoor, mix gently, and serve.