Chickpea rice or chole pulao is a delicious vegan & gluten-free one-pot meal recipe from India. This protein-rich rice dish is perfect for Meatless meals.
Based on food preference, people in India can be divided into two categories – roti lovers and rice lovers. A Chinese friend of mine shared with me that even in China, people can be divided into two categories rice eaters and noodles eaters, depending upon the province they come from.
In my family, rice is generally served for lunch and roti for breakfast and dinner.
Both Amit & I prefer to carry one-pot rice dishes in the office lunch box as it’s easy to eat and you don’t need to carry too many boxes the way you need to do if you pack roti.
Also on extremely busy office days when you don’t get the time to take a proper lunch break and go to the cafeteria to eat; carrying such dishes helps in taking bite breaks 🙂 without leaving the seat.
Today, I will share one such recipe- Chole pulao or Chickpea rice, which is very easy to make and delicious.
This recipe is a great option for vegans and vegetarians who worry about their protein intake.
Even if you are a non-vegetarian, you should try this recipe, it’s very tasty and nutritious too.
Can Chickpea pulao be made with canned chickpeas?
I have used dry chickpeas in this recipe and soaked them overnight. If you want to do it fast you can use canned chickpeas also.
However, using canned beans in any Indian recipe is not recommended. You will never get the real Indian taste if you use canned beans in Indian recipes.
Also, if you like Indian food or planning to learn Indian cooking, do invest in a pressure cooker. It’s required in a lot of recipes and also makes your life in the kitchen easy.
How to make chickpea rice without a pressure cooker?
Chickpeas take time to get cooked so it’s best if you use a pressure cooker or an instant pot to cook it.
However, if you don’t have a pressure cooker, use a normal pot. But, then the time of cooking will increase. It will take around an hour to cook chickpeas and after that around twenty minutes to cook the rice if using a normal pot. The remaining process shall be the same.
How to serve Chickpea rice?
If you are a vegan, enjoy it with some Kachumber salad on the side.
More easy vegan and vegetarian rice recipes from around the world:
- Greek Spinach rice-Spanakorizo
- Indian lemon rice
- West African Jollof rice
- Hawaiian fried rice (Vegan version)
- Vegan egg fried rice
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Chickpea rice?
- 1 cup dried chickpeas
- 1.5 cups basmati rice
- 1 large onion thinly sliced
- 1 large tomato finely chopped
- 1 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 3 green chilies finely chopped
- 1/4 cup chopped coriander leaves
- 2 cloves
- 4-5 black peppercorns
- 2 bay leaves
- 2 black cardamom
- 1/2 teaspoon cumin seeds
- 1 small cinnamon stick
- 1/2 tbsp coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chili powder
- 1 tbsp vegetable oil/ any cooking oil of your choice
- Salt to taste
- Wash and soak chickpeas for 7-8 hours or overnight.
- Heat oil in a pressure cooker and add all the whole spices. Saute for a few seconds.
- Once the spices turn fragrant, add in the chopped onions and saute till they start turning golden brown.
- Next add in the ginger, garlic and green chilies. Fry for another 1-2 minutes.
- Add chopped tomatoes, salt, and all the spice powder. Cook till tomatoes get nicely cooked.
- Once the tomatoes are done, add in the soaked chickpeas along with water in which it was soaked. The water level should be around 1 inch above the chickpeas so if required, add more normal boiling water.
- Put on the lid of the pressure cooker and let the chickpeas cook till 4 whistles on low to medium flame. If you don’t have a pressure cooker, use a normal pot and cook till the chickpeas are 90% done. It will take around an hour to cook the chickpeas if you are using a normal pot so I would recommend using a pressure cooker.
- Once the chickpeas are done add in the rinsed Basmati rice and chopped coriander leaves (leave some leaves for final garnishing). Add water to around 1/2 an inch above the rice level.
- Mix everything well, put on the lid and cook till 2 whistles on medium flame. In the pot cook covered till the rice is done, around 15-20 minutes.
- Garnish with chopped coriander leaves and serve hot with a light salad or raita.