Make this for: Dinner
Category: Rice, Beans & Potatoes
This Recipe Makes: 8 Serving(s)
What you’ll need
20 med black peppercorns, whole10 med cloves, whole2 med black cardamom, cracked1 med stick cinnamon (dalchini), broken into 1-inch pieces1 1/2 tsp. cumin seeds1 tbsp. canola oil1/2 cup minced onion2 tbsp. minced garlic2 tbsp. minced ginger1 tbsp. water1 can chickpeas, drained and rinsed1 cup brown basmati rice2 cup cold water1/2 tsp. salt
Wash and soak rice for 20 minutes.
In a medium saucepan over Medium heat, add peppercorns, cloves, cardamom, cinnamon and cumin seeds and toast until fragrant; about 1 minute.
Add oil and allow to heat.
Add onions and cook until onions are golden brown; about 5 minutes.
Add garlic, ginger and 1 tbsp water. Cook for 3 minutes.
Add chickpeas and rice and water and stir. The water should be level with rice and chickpea mixture.
Bring to a boil over High heat. After 2 minutes, lower heat to Low
Add salt, stir, cover and simmer for 40 minutes or until water is absorbed.
Remove from heat, fluff with fork then cover and let sit for 5 minutes before serving.
TIPS: 1) Toast whole spices first when using them in dishes as the heat will bring out their flavour. By using spices and herbs, you will not need as much salt in your dishes. The salt has been reduced from the original recipe and the spices, garlic and ginger increased to maintain the flavour of the dish.
TIP 2) Add whole grains to your diet by switching to brown basmati rice instead of white. The cooking time for brown rice will be more than white but you will not notice a difference in flavour and it will add more fibre to your diet.
TIP 3) This rice dish will also freeze well. Place the rice in small containers and freeze. To serve, just thaw in the fridge and warm up.
Fat: 1/2Meats & Meat Substitutes: 1/2Carbohydrate: 2