If you are looking for some quick, easy, and filling one-pot meal recipes then the recipe that I am sharing today is perfect for you. It’s a rice dish from India known as chickpea rice or chana pulao. It’s a vegan rice dish in which rice and chickpeas are cooked in a flavorful onion-tomato masala. Chickpea rice is also a great option to pack for office lunch as it’s filling, nutritious, and can be packed in a single box.
Ingredient notes and substitute suggestions
Cooked chickpeas: I have cooked chickpeas from scratch at home but you can use canned chickpeas too. If using canned chickpeas drain the liquid and rinse the chickpeas before using in the dish. Uncooked rice: Long-grain basmati rice is the best to make Indian-style chickpea and rice. If you don’t have basmati rice use any other long or medium-grain rice. Just avoid using short grains or any variety that turns mushy too soon. Whole spices: I have used bay leaf, cinnamon sticks, black peppercorns, cloves, and cumin seeds. You can add or skip 1-2 whole spices depending upon the availability. Powdered spices: In this recipe, I have used red chili powder, turmeric powder, coriander powder, and ground black pepper. You can also add around ¼ teaspoon of garam masala if you want. Cooking oil: Use any neutral flavored oil for cooking. Non-vegans may also use ghee or butter.
Other ingredient details and nutritional information are given in the recipe card ahead. Step 1: Heat oil in a pot. Add cumin seeds, a small cinnamon stick, cloves, black peppercorns, and bay leaf. Saute for a few seconds or until the spices become fragrant. Steps 2 and 3: Add sliced onion and cook until the onion starts turning brown. Step 4: Add ginger-garlic paste and saute for about a minute. Step 5: Add coriander powder, turmeric powder, and red chili powder. Saute for a few seconds. Step 6: Add chopped tomatoes, green chilies, and salt. Steps 7 and 8: Cook until the tomatoes turn mushy and are nicely cooked. Step 9: Add rinsed basmati rice. Step 10: Mix everything and cook for 1-2 minutes. Step 11: Add cooked chickpeas. Step 12: Add water and cilantro. Mix everything.
Steps 13 and 14: Cover the pot and cook for 15-20 minutes or until the rice is nicely cooked. Switch off the stove and don’t remove the lid for at least 5 minutes. Step 15: After 5 minutes, remove the lid. Fluff rice with a fork. Step 16: Add chopped cilantro and lime juice. Mix. Your easy one pot chickpea rice is ready to be served.
Or, just enjoy it with some Kachumber salad or Indian onion salad on the side. This dish also tastes good with a spicy chutney like tomato coriander chutney, raw mango chutney, or mint chutney.
Storing, freezing, and reheating tips
To store, put the leftover chickpea rice in an airtight container and refrigerate for 2-3 days. Chana pulao also freezes well. To freeze, allow it to reach room temperature then transfer to freezer-safe containers. Freeze for 3-4 months. Re-heat in a microwave or stovetop. If frozen, thaw it before heating. Add a splash of water while reheating. If reheating on the stovetop, use a pan with a lid and reheat covered.
Recipe tips, tricks, and variation suggestions
Long-grain basmati rice is the best for this recipe. The rice and water ratio may slightly vary depending on the type of rice that you are using. If you feel that the water you have added is not enough, add little hot water to the pot and then cook further. If you feel the amount of water is slightly more than required, remove the lid and cook uncovered. If you are using canned chickpeas in this recipe, rinse them before using. You may make a similar dish using other beans too like kidney beans, black beans, cannellini beans, or black-eyed beans.
Frequently asked questions
More easy vegan rice recipes from around the world
Looking for easy vegan rice recipes? Don’t miss to check out the following recipes on my blog:
More vegan chickpea recipes
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