The ONLY Chickpea Rice Recipe you'll ever need! (aka Chana Pulao)

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective alternative that still allows for cooking the rice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

Soak chickpeas overnight in water.

Drain and rinse chickpeas before cooking.

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add diced tomato and cook until softened, about 3-4 minutes.

Mix in cumin, coriander, turmeric, and cayenne; cook for 1 minute.

Add soaked chickpeas and vegetable broth; bring to a boil.

Reduce heat and simmer until chickpeas are tender, about 30 minutes.

Stir in rice and additional broth if necessary; cover and cook until rice is tender, about 15-20 minutes.

Remove from heat and let sit covered for 5 minutes.

Fluff rice with a fork; stir in chopped cilantro and lemon juice.

Season with salt and black pepper to taste.

Cooking Techniques

Spice Level: