CHICKPEA RICE:)

I Love,love, love chickpeas.Totally my fav food.And coming from a "committed carnivore" that is saying something ;) Here is a recipe i have enjoyed making and eating since ......... FOREVER:)
 


INGREDIENTS:
Rice: 2Kg
Chick peas: Half Kg (Soaked overnight)
Onions: 2 Large (sliced)
Tomatoes: 4 (Puree in a blender)
Green Chillies: 5-6 finely chopped
Cumin seeds: 1 tbsp
Black peppercorns: 10-12
Cinnamon sticks: 2
Salt : to taste
Red chili powder: 4tbsp
Oil:As required
METHOD:
Golden brown the onions.Add quarter cup of water to it.

Now add chilli powder,salt,cumin seeds.Cook for a min to reduce the water.

Add the presoaked chick peas.

Now add half a cup of water to it and let it cook untill water is reduced.

Repeat the above  step 2-3 times.
Add the tomattoes.Cook for another 3-5 min.Untill the water from the tomattoes is reduced and the oil surfaces.
Now add a half cup water-->cook untill water is reduced -->this step shoud be repeated until the chickpeas are cooked through (3-4 times)

Add 4 cups of water.(i have added 2 cups / kg) Up to you how much water you add depending on the requirement.


Bring it to boil.Add rice,peppercorns and cinnamon sticks.
Cook until the water is reduced enough for the rice to become visible--> decrease flame to low-->tightly shut the lid on your pan-->cook for another 15-20 min.
There you go:)

TIPS:

• Salt depends on your taste, but remember too little salt and the rice wont pick up the flavor.I have used 2tbsp/Kg.

• I live at a place which is at sea level so  i have cooking the chick peas in a pan.If you live at high altitudes than use a pressure cooker to make the whole thing-->than transfer to a pan before adding the rice.

• Canned chickpeas can be substituted(i guess) but i have never used them so no idea how the recipe will be altered.

Till next time...