CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.

Recipes

Chickpea Pulao

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SERVES 4

Serving Size: 120g

Chickpea (canned, drained, rinsed) 200g
Water 150ml
Basmati Rice (soaked in water for 15 minutes) 100g
Tomatoes (diced) ½ small tomato
Onions (diced) 1 small onion
Long Beans (cut, 1cm length) 50g
Green Chili (minced) 1 chili
Peas 20g
Carrot (diced) 15g
Garlic Ginger Paste 1tbsp
Coriander Leaves (chopped) 2 bunches
Oil 1 tbsp
Cumin Seeds 1g
Bay Leaf 1pc
Clove 2 pcs
Cardamom 2 pcs

Spices:

Chili Powder 1 tsp
Turmeric Powder 1 tsp
Garam Masala 1tbsp
Salt 1 tsp

DIRECTIONS

  • Heat a non-stick pot over medium heat.
  • Add 1 tbsp of oil into the pot. Once it heats up, add the cumin seeds, cloves, cardamom & bay leaf.
  • Let it sizzle until the fragrance is released.
  • Add the ginger-garlic paste, green chili & onions into the pot and cook for 6 minutes.
  • Add in the peas, carrots and beans. Cook for 3-4 minutes on high flame.
  • Add the spice mix & the coriander leaves into the pot & mix for 30 seconds.
  • Add the soaked rice into the pot & mix well.
  • Transfer contents of the pot into a rice cooker and add 150mL of water & set to cook.
  • Plate & serve with a garnish of nuts and coriander.

TIPS

  • For ease of cooking: canned chickpeas can be used. Drain the liquid in the can & rinse the chickpeas before using to reduce the sodium content! Instead of using ginger-garlic paste, you can use a clove of fresh garlic and a 1/2 inch of ginger!

Other Notes:

  • Energy 288 kcal
  • Carbohydrate 49g
  • Protein 10g
  • Fat 7g
  • Sat fat 1g
  • Sodium 307mg