Vegan Curried Rice with Chickpeas
This Vegan Curried Rice with Chickpeas is an aromatic, protein-packed dish that brings together the rich flavors of curry powder, ginger, and garlic with the wholesome goodness of brown rice and chickpeas. Perfect for a satisfying lunch, this Asian-inspired meal offers both warmth and nutrition in every bite. The subtle sweetness from fennel seeds complements the hearty chickpeas and rice, creating a balanced and delightful meal. Let’s dive into the recipe and explore how to make this delicious dish step-by-step.
Recipe Information
| Property | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
| Cuisine | Asian |
| Course | Lunch |
| Diet | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Rice | 1 cup, soaked for 30 minutes and washed |
| Kabuli Chana (White Chickpeas) | 1/2 cup, soaked overnight and boiled |
| Garlic | 2 cloves, chopped |
| Ginger | 1-inch piece, chopped |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Vegetable Stock | 2 1/2 cups |
| Curry Powder | 3 tablespoons |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs, chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 38g |
| Protein | 7g |
| Fat | 4g |
| Fiber | 6g |
| Sodium | 320mg |
| Iron | 2.5mg |
Instructions
-
Prepare the Ingredients:
- Begin by soaking the brown rice for 30 minutes, then wash and drain it well. Similarly, ensure the chickpeas are soaked overnight and then boiled until tender.
-
-
Heat the Pressure Cooker:
- Place a pressure cooker on medium heat and add a tablespoon of oil.
- Add chopped garlic and ginger to the cooker, stirring them until they become fragrant and soften. This should take about 1-2 minutes.
-
Add Fennel Seeds:
- Add the fennel seeds to the mixture and sauté for an additional 10 seconds to release their natural oils and flavor.
-
Combine Rice and Seasonings:
- Add the soaked brown rice to the pressure cooker along with curry powder and salt. Stir well to ensure the rice is coated with spices.
-
Add Stock and Pressure Cook:
- Pour in the vegetable stock (or chickpea water if preferred) and stir to combine.
- Close the pressure cooker and cook for 4 whistles or until the rice is fully cooked and fluffy. Allow the pressure to release naturally.
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Incorporate the Chickpeas:
- Once the rice is cooked, open the pressure cooker, fluff the rice with a fork, and add the boiled chickpeas. Stir gently to combine, ensuring the chickpeas are evenly distributed.
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Finish with Fresh Coriander:
- Sprinkle chopped coriander leaves over the rice, mixing lightly for a burst of freshness.
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Serve:
- Serve the Vegan Curried Rice with Chickpeas hot, pairing it with a fresh salad or a side of Tomato Onion Cucumber Raita for added flavor and texture.
This simple and satisfying Vegan Curried Rice with Chickpeas is a fantastic addition to your meal rotation, especially when you’re in the mood for something comforting yet wholesome. Perfect for meal prep, this dish stays fresh and flavorsome, making it a convenient and nutritious choice throughout the week. Enjoy every flavorful bite, and let the spices and herbs add warmth to your plate!
