Coco - Banana's Chickpea, Lemon and Ginger Rice

Total Time
55mins
Prep 10 mins
Cook 45 mins

Simple, healthy and tasty - adapted from Linda Majzlik 'A Vegan Taste of India'

Ingredients Nutrition

Directions

  1. In a pot, combine water, rice, curry leaves and chickpeas.
  2. Bring to the boil, then reduce to a simmer.
  3. Meanwhile, in a frypan, heat the olive oil and add the onion, mustard seeds, ginger and lemon rind.
  4. Cook until fragrant.
  5. Add onion mixture to the rice mixture, and add the lemon juice, salt and pepper.
  6. Discard the curry leaves and serve.
Most Helpful

4 5

This is a very flavourful and tasty rice and chickpeas pulao. I made it for lunch this afternoon. A couple of things: I used 1 inch piece of fresh ginger. 5 would be way too much for just a cup of rice. I substituted the brown rice with white Basmati rice. I added the lemon juice, salt and pepper in step one itself while cooking the rice and not once it was done. I used 2 pinches of black pepper and 1 1/2 tsps. of salt for this recipe. I used 4 sticks of curry leaves{this was the best thing because the rice came out really nice with the lovely aroma and flavour of curry leaves}. Now what I'd like to share is that I followed your recipe to the T but the problem is that the rice was not covered at all in the recipe when cooking and so, it came out quite soggy{wet} and the grains were not individual as it should normally be. So, next time, when I make this, I will remember to cover the rice, partially, once it has come to a boil and then cook it on simmer, leaving just a little of the pot open for the water to evaporate. Otherwise, it's a nice recipe. Thanks for sharing!