Indian Food Made Easy Part II: Spiced chickpeas and rice pilaf

Last week I did not believe a yummy and healthy cooked dinner could be made in less than 10 minutes.  Well, it can.  I was very impressed by how fast this meal came together and how good it tasted despite the low fat content.

I rarely feature chickpeas as the main ingredient in any meal.  I usually throw them in salad or soup alongside veges or cheese.  Or have them pureed in hummus for.  It isn’t that I don’t like them; I just don’t know what to flavor them with.  I am happy to have this cookbook just for the chickpea recipe.  I will definitely make them again.

I should mention that the rice is supposed to be served with lamb and the chickpeas with bread, but I got creative.  There were also a few ingredients that I could not obtain, such as black cardamom pods and mango powder.  Oh well.

These recipes make about 4 portions.  If you are a little piggy like me, there may be very few leftovers…

Toasted spiced chickpeas

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon red chili powder
  • 1 1/4 tablesppons ground coriander
  • 1 teaspoon dried mango powder
  • 3/4 teaspoon garam masala
  • 2 1/2 cups canned chickpeas, drained and rinsed
  • salt, to taste
  • 2 tablespoons boiled water
  • fresh cilantro, chopped

“Heat the oil in a nonstick saucepan.  Add the cumin seeds and fry for about 30-40 seconds or until they give off their aroma and start to darken.  Add the remaining spices and salt and cook for 10 seconds.”

“Add the chickpeas and stir to coat well in the spices.”

“Cook for 2 minutes, then add the water and the cilantro leaves.  Cook for another minute and serve.”

Spinach Pilaff

  • 2 tablepoons oil
  • 1 bay leaf
  • 2 black cardamom pods
  • 6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1-2 green chilies, forked but left whole
  • 1 small onion, peeled and chopped
  • 2 cups cooked Basmati rice
  • 2 scant cups baby spinach leaves, wilted and pureed
  • salt
  • 2-3 teaspoons lemon juice

“Heat the oil in a large saucepan, add the whole spices and green chilies, and cook for 20 seconds.  Add the onion and cook for about 4 minutes until translucent.  Stir in the rice, spinach, and salt, and stir-fry to heat through.  Just before serving, add lemon juice to taste.”


About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
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One Response to Indian Food Made Easy Part II: Spiced chickpeas and rice pilaf

  1. SP says:

    amchur powder just makes it a bit tart. most north indian places like that flavor. but if you buy this in the south there is no tartness–i.e. no mango powder.
    looks great!!

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