Chickpeas and Rice Recipe - Serves 4-6

Chickpeas and Rice Recipe

From 340 to 510 calories each serving

Taste Rating = 6     Heat Rating = Mild


1/2 cup (100g or 4 oz) dried chickpeas
2 tablespoons (30ml) vegetable oil
2 medium onions, peeled and finely sliced
2 cloves of garlic, peeled and crushed
1 fresh red chilli, with the seeds removed and finely chopped
5cm (2 inches) fresh ginger root, peeled and grated
1 teaspoon (5ml) turmeric powder
1 teaspoon (5ml) garam masala
1/4 teaspoon (1ml) cumin seeds
3 green cardamom pods, lightly crushed
2 cups (500ml or 17 fl oz) water
2 cups (400g or 14 oz) basmati rice
1/4 cup (60ml or 2 fl oz) lemon juice
4 cups (1L or 35 fl oz) water


Put the chickpeas in a large bowl, add double the amount of water and leave overnight
Drain the chickpeas
Heat the oil in a large frying pan (you need one with a good tight lid) over a medium to high heat
Add the onions, garlic, chilli, ginger, turmeric, garam masala, cumin seeds and cardamom pods and stir-fry for 5 minutes (this goes very dry so you need to keep stirring to stop the ingredients from burning)
Add the chickpeas and 2 cups of water
Bring to the boil, reduce the heat and gently boil for 20-30 minutes until the chickpeas are tender, stirring now and again
Add the basmati rice, lemon juice and 4 cups of water
Mix well and bring to the boil
Reduce the heat to a simmer, cover and simmer for 30 minutes when the water will be absorbed - do not remove the lid and do not stir
Serve hot

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Recipe submitted on 8 March 2008

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