Simple Green Chickpea Pulao (Pilaf)
Green, verdant, primavera! Spring just crept over the window sill, will mini blossoms and some cool and crisp days, it looks like this year we shall not be complaining about summer. Green chickpeas or garbanzo beans are very typical of spring in India and since it is very clear that we shall not really have our own vegetables for a while I have been picking them up to enjoy. I use them in soups, stews and salads. One of the simplest ways that they are enjoyed on the table are through a pilaf or pulao. Green Chickpeas are the fresh version of the dried beans that we see and they are usually found sold encased in husky green pods.
The freshness of these lovely chickpeas are just like the weather full of potential and promise, in fact, I can hear the birds chirping even as I am writing, telling me that Old Man Winter has overstayed his welcome.
Somewhere between this springy, green garbanzo post, spices and seasons, confusion and me a lot happened! It has been a mixed week with some unresolved partings. One of my pet peeves always is when people do not make a clean break, it does not take much to just pick up a phone or even shoot an email to bring some closure to things. At the risk of stereotyping I have found this more an issue in my forays in the food world. Although, I guess as with everything else, meshing and meandering into a new world has its cues, challenges and learning ropes.
I live vicariously through my brother, who is quite the jet setter, and is here for a day before he gets over to running the Paris Marathon.
This simple dish provides him homey carbohydrate rich comfort in a box.
Print
Simple Green Chickpea Pulao (Pilaf or Tahiree)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A springy one dish meal with fresh green garbanzos.
Ingredients
2 tablespoon olive or canola oil1 teaspoon cumin seeds
3 cloves
2 to 3 sticks cinnamon
3 green cardamom
1 medium sized onion, sliced
1 cup basmati rice, washed and drained
1 cup shelled green chickpeas or green peas
3/4 teaspoon turmeric
1 teaspoon salt or to taste
2 cups of water
Instructions
Heat the oil on medium heat and add in the cumin seeds and wait until the seeds begin to sizzle, add in the cloves and stir well. Add in the onion and cook the onions until soft and beginning to turn a nice shade of toffee gold.Stir in the rice and cook for about 3 minutes, until the grains are well coated with the mixture.
Add in the green chickpeas, turmeric and the salt and the water. Bring to a simmer and cover and cook for 15 minutes. Check to ensure that the water is mostly absorbed. The grains should be still moist.
Let the rice rest for at least 15 minutes, before serving the rice.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2014/04/simple-green-chickpea-pilaf.html
Share this on Bebo
Blog this on Blogger
Add this link to Box.net
Share this on del.icio.us
Digg this!
Share this on Facebook
Share this on FriendFeed
Email this via Gmail
Submit this to Hacker News
Share this on LinkedIn
Email this to a friend?
Share this on OkNotizie
Promote this on Orkut
Stumble upon something good? Share it on StumbleUpon
Share this on Google+
Share this on Tumblr
Tweet This!
Email this via Yahoo! Mail
Pin this to Pinterest
Box this on Zabox
Get Shareaholic
