Coco - Banana's Chickpea, Lemon and Ginger Rice
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup long grain brown rice
- 1 cup cooked chickpeas
- 1 lemon, juice of
- 1 grated lemon, rind of
- 1 onion, chopped
- 5 inches fresh ginger, grated
- 2 teaspoons olive oil
- 600 ml water
- 1 teaspoon yellow mustard seeds
- 5 curry leaves
- black pepper
- sea salt
directions
- In a pot, combine water, rice, curry leaves and chickpeas.
- Bring to the boil, then reduce to a simmer.
- Meanwhile, in a frypan, heat the olive oil and add the onion, mustard seeds, ginger and lemon rind.
- Cook until fragrant.
- Add onion mixture to the rice mixture, and add the lemon juice, salt and pepper.
- Discard the curry leaves and serve.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
I am a vegan uni student living in Australia. Coz I am poor, I try to eat as nutritiously and economically as possible, which is easy being vegan as dried beans and brown rice are so cheap!
I love animals and I have a pet doggy who I adore. I cook for him too (but he gets meat sometimes, being a carnivore)
For fun, I love to shop, read, walk the dog and chat on the phone