Pindi Chana (Punjabi Dry Spiced Chickpeas) with Rice
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Ingredients
- 480 g chickpeas, drained and rinsed
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 fresh green chillies
- 1 lemon
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 15.3 g
- Carbohydrate
- 82.1 g
- of which sugars
- 3.8 g
- Fat
- 10.9 g
- of which saturates
- 1.1 g
- Fibre
- 10.7 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat the vegetable oil in a pan and fry the onion for 7 minutes until deep golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Stir in the chilli powder and ground coriander, then add the chickpeas and 100ml water.
- 4
Simmer for 15 minutes, mashing a few of the chickpeas against the side of the pan to thicken the mixture, until it is dry-ish and well coated in spice, the classic Pindi style.
- 5
Stir in the garam masala and fresh green chillies and cook for 2 minutes more.
- 6
Squeeze over the lemon juice and serve with the rice.
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