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.
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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 are 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 our office lunch box as it’s easy to eat and we don’t need to carry too many boxes which are needed if we pack roti.
Also on extremely busy office days when it's not possible taking a proper lunch break and going to the cafeteria to eat; carrying such dishes helps in taking bite breaks 🙂 without leaving the work station.
Today, I will share one such recipe- Chole pulao or Chickpea rice, which is a very easy to make and delicious Indian rice recipe.
It's is a great option for vegans and vegetarians who worry about their protein intake.
Even if you are a non-vegetarian, do try this recipe, it's very tasty and nutritious too.
Can Chickpea rice be made with canned chickpeas
I have used dry chickpeas in this recipe and soaked them overnight. If you want to do it fast use canned chickpeas.
However, using canned beans in any Indian recipe is not recommended. You will never get the authentic 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 to make a lot of Indian recipes and also makes life in the kitchen easy.
Type of rice to use
Long grain basmati rice is the best to make Indian style chickpea and rice.
If you don't have basmati rice use any other long or medium-grain rice. Just avoid using short grains or any variety that turns mushy too soon.
How to make it 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 more than an hour to cook soaked chickpeas and after that around twenty minutes to cook the rice if using a normal pot. The remaining process shall be the same.
Otherwise, just use canned chickpeas to make chickpea rice if you don't have a pressure cooker or instant pot.
How to serve
If you are a vegan, enjoy it with some Kachumber salad on the side.
More easy vegan rice recipes from around the world
Looking for easy vegan rice recipes? Don't miss to check the following recipes on my blog:
- Easy mushroom rice
- Mexican bean rice
- Indian lemon rice
- West African Jollof rice
- Hawaiian fried rice (Vegan version)
- Vegan egg fried rice
- Mushroom rice
More vegan chickpea recipes
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.
Step by step photo instructions
- 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
- 2 chopped green chili peppers adjust as per taste
- 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 in water 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 chopped onions, and saute until they start turning golden brown.
- Next add ginger, garlic, and green chilies. Saute for around a minute.
- Add chopped tomatoes, salt, and all the spice powder. Cook until the tomatoes get nicely cooked.
- Once the tomatoes are done, add 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 until 4 whistles on low to medium flame. Switch off the gas and allow the pressure of the pressure cooker to get released.
- Once the chickpeas are done add 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 until 2 whistles on medium flame.
- Garnish with chopped coriander leaves and serve hot with a light salad or raita.