Green Chickpea Bean Pilaf

Post: Fresh Harbara Channa


  • 2 tbsp oil
  • 1 pinch asafoetida
  • 1 bay leaf
  • 1 tsp cumin seed
  • 3 cloves garlic chopped finely
  • 1 tbsp ginger chopped finely
  • 1 red onion chopped finely
  • 1 tsp red chilli powder (or to taste)
  • 1 cup tomatoes chopped finely
  • 1 tsp salt (or to taste)
  • 1 cup green chickpeas (defrosted)
  • 1 cup Basmati rice (washed)


  1. Heat oil in a deep heavy bottom pan, add asafoetida, bay leaf, cumin seeds and fry for one minute.
  2. Add ginger and garlic and saute for 2 minutes
  3. Add onion and saute for 10 min till they start to turn brown at the edges
  4. Add red pepper and tomatoes, salt and saute for about 7 mins.
  5. Add chickpeas and mix well
  6. Add rice and two cups of water, Bring to boil, cover and simmer on low for 15 mins till rice has absorbed all of the water and beans are tender.
  7. Serve with salted yoghurt.

(Source: Savita)

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