Pakistani Spicy Chickpeas Recipes

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PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)

This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.

Provided by The UnModern Woman

Categories     One Dish Meal

Time 55m

Yield 12 3/4 cup servings, 12 serving(s)

Number Of Ingredients 15



Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) image

Steps:

  • Heat oil in a pan & fry onions till they turn golden brown.
  • Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
  • Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
  • Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
  • Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
  • Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
  • Serve it your favorite chutney or raita.
  • Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

3 cups basmati rice (soaked in water for at least 1/2 an hour)
1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
1 cup oil
1 medium onion (sliced)
3 teaspoons cumin seeds (zeera)
1 teaspoon ginger-garlic paste (Lehsan Adrak)
3 teaspoons salt
2 teaspoons red chili powder
3 black cardamom pods (bari elaichi)
1 teaspoon clove (laung)
2 cinnamon sticks (Dalchini)
1 1/2 cups yogurt
3 teaspoons anise seed (saunf)
1 teaspoon garam masala powder
3 1/2 cups water

SPICY ROAST CHICKPEAS

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Provided by Good Food team

Categories     Snack

Time 40m

Number Of Ingredients 6



Spicy roast chickpeas image

Steps:

  • Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein

1 x 400g can chickpeas, drained
1tsp rapeseed oil
2tsp smoked paprika
2tsp ground cumin
2tsp ground coriander
½tsp cayenne pepper

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