Indian Chickpea Pulav (with Coconut Oil)

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Recipe courtesy of Bioriginal Food & Science Corporation

Indian Chickpea Pulav (or Chickpea Rice)

 

Ingredients

  • 1 cup of rice
  • 3 table spoons of coconut oil
  • 1 can of chickpeas or 425 grams chickpeas
  • 2 medium-sized tomatoes (chopped)
  • 1 medium-sized potato (cut in cubes)
  • 3 cups of chopped spinach
  • 1 cup of chopped red pepper
  • 1 teaspoon of cumin
  • ½ teaspoon of garlic
  • 1 bay leaf
  • 1-2 cloves
  • 1 tablespoon of shredded ginger
  • 1 finely chopped red chili or jalapeno pepper (optional)
  • 1 teaspoon of red chili powder (optional)
  • 1 teaspoon of salt
  • ½ teaspoon of turmeric
  • ¼ teaspoon of garam masala
  • ½ teaspoon of lemon juice
  • 2 cups of water

Directions

  1. Heat coconut oil in pan.
  2. Add cumin, ginger, cloves, and red chili (or jalapeno pepper).  Stir for a few seconds.
  3. Add tomatoes, garlic, turmeric, chili powder and salt to the pan, and stir for approximately 2 minutes.
  4. Add chickpeas and potatoes to the pan and let it cook on medium-low heat for approximately 8 minutes.
  5. Transfer contents of pan to pot, and add rice, spinach, red peppers and water to it.
  6. Add garam masala and bay leaf to the mixture, and stir.
  7. Bring water in pot to boil, and cover with lid.
  8. Let it cool for 12 to 15 minutes on low heat or until rice is cooked.
  9. Add lemon juice to cooked rice and mix gently.

Published by WholeFoods Magazine Online, 11/25/14.