Recipe – Chana Pulao (spiced rice and chickpeas)

Originally Published in Ascent Magazine – Thanks to Binky Holleran who was the chef and owner of Fuchsia in Montreal.

Serves 6

– 
1 cinnamon stick
– 2 tbsp. minced garlic
– 3 tbsp. grated fresh ginger
– ¼ c. vegetable oil or ghee
– 2 bay leaves
– 4 c. sliced onion
spice mix (below)
– 2 c. basmati rice
– 2 tsp. salt
– 2 c. diced tomatoes
– 4 c. cooked chickpeas
– 1 tsp. turmeric
– 2½ c. water* (see note)

Garnish

– yogurt
– handful of cilantro
– toasted almonds
– rose salt
– chive blossoms



Spice Mix

2 tsp. each of:
– coriander
– cumin
– black pepper
1 tsp. each of:
– ground clove
– cardamom
– cayenne

½ tsp. each of:
– mace
– nutmeg

1. In a large pot with a tight-fitting lid, sauté cinnamon, garlic and ginger in oil until fragrant, 1–2 minutes.
2. Add bay leaves, onions and the spice mix and continue cooking on medium-high until the onions are soft, 10–15 minutes.
3. Add rice and salt, stirring for 2 minutes.
4. Add the tomatoes, chickpeas, turmeric and water. Bring to a boil, reduce heat to low, cover and cook for 25 minutes.
(*If using canned tomatoes: drain, reserving liquid, and add enough water to tomato liquid to make 2½ cups.)
5. Remove from heat and allow to sit for another 15 minutes. Top with yogurt, cilantro, almonds, rose salt and chive blossoms and serve.