Potato & Chickpeas Rice

This Potato & Chickpeas Rice is a family favourite. I served mine simply with a big bowl of mixed veggie Raita and some Papad.

This recipe for Potato & Chickpeas Rice was created in partnership with Hamilton Beach Canada, as one of their brand ambassadors. All opinions, as always, are my own. I only write about and recommend products I use and love myself.

I often find that when thinking up dinner ideas, I tend to gravitate a lot more towards rice dishes, like this Potato & Chickpeas Rice. Maybe it’s the quick comfort that comes from a big bowl of rice, or the fact that I’d rather eat raw wheat than knead and mould it into rotis, waiting for them to puff over a burning stove! So it comes as no surprise that I find myself cooking more varieties of rice-based dishes multiple times a week.

There’s an unsaid rule when it comes to cooking rice, that’s followed in many kitchens throughout Asia – when cooking rice, NEVER cook just enough! You always make sure there’s plenty left over. And I completely agree – rice is just great to use as leftovers. It freezes perfectly, can easily be revamped into an amazingly tasty dish in a matter of minutes, and not to mention, tastes divine when simply warmed up and served alongside a fried egg and some Indian pickle!

Often, I make a big batch of plain rice over the weekend and spruce it up during the week. Of the many variations I make from (purposely) left-over rice, some of my all-time easy-breezy favourites can be seen here, here and here, all quick, simple and delicious dinner ideas.

When I decided to make dinner last night, I knew I would once again be cooking what else, but rice. So I settled for a recipe that was simple and so delicious – Pulao or as some call it, Pilaf. Pulao is very common in North Indian cuisine and is often served as a side to exotic curries and salads.

Print Recipe

Potato and Chickpeas Rice

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 4

Author: Meena, www.hookedonheat.com

Ingredients

• 2 tbsp light cooking oil
• 1 tsp whole cumin seeds
• 2 large garlic cloves minced
• 1 medium onion thinly sliced
• 1/4 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• salt to taste
• 2 medium-sized potato cut into bite-sized cubes
• 1 medium-sized tomato finely chopped
• 1 can chickpeas rinsed thoroughly and drained
• 2 cups Basmati rice rinsed thoroughly and drained
• 4 cups water
• a handful of fresh cilantro leaves chopped for garnish

Instructions

• Set the rice cooker function in Saute mode. Heat oil and saute cumin seeds, garlic and onions till tender and fragrant. Add in spices, salt and potatoes, and fry for a few seconds.
• Add in tomatoes and stir-fry for a minute before adding in the chickpeas. Mix well to coat the chickpeas with the spices.
• Add in the rice and water, and give it a quick stir to mix everything well.
• Close the lid of the rice cooker and set it to White Rice mode. Once the rice is done, gently fluff it with a fork and garnish with fresh cilantro leaves. Serve warm.

Notes

This recipe was made in the Hamilton Beach Multi-Function Rice Cooker. 

If you enjoyed this recipe, you will surely love my Peas Pulao, Tomato Pulao and Mushroom and Peas Pulao recipe as well.

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