CHICKPEA RICE

protein 14.1g

carbs 63g

fat 13.2g

416.7calories

Ingredients:

• 150g canned chickpeas
• 65g basmati rice (raw weight)
• 1 teaspoon extra virgin olive oil (7g)
• 150ml water
• 30g onion thinly sliced
• 50g tomato finely chopped
• 1g green chili, chopped 
• 1 clove of garlic, grated
• 0.5g ginger, grated

Spices:

• 1/2 teaspoon cumin seeds
• 0.2g cinnamon stick
• 1/2 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt and pepper to taste

Instructions:

1. Heat oil in a pressure cooker and add all the spices. Saute for a few seconds.
2. Once the spices turn fragrant, add chopped onions, and saute until they start turning golden brown.
3. Next add ginger, garlic, and green chilies. Saute for around a minute.
4. Add chopped tomatoes and cook until the tomatoes are soft and mushy.
5. Once the tomatoes are done, add chickpeas along with water. The water level should be around 1 inch above the chickpeas so if required, add more normal boiling water.
6. Next, add the rinsed basmati rice.
7. Mix everything well, put on the lid, and cook until 4 whistles on medium flame.
8. Serve hot and enjoy.

Nutrition Facts:

• Calories: 416.7 Cal
• Protein: 14.1g
• Carbs: 63g
• Fat: 13.2g