Chana Pulao Casserole or Baked Spiced Chickpea Rice Casserole
Baked Chana Pulao is a simple and easy, baked chickpea rice pilaf that comes together quickly but is loaded with flavors. Serve with my quick raita. Gluten-free.
Servings: 6
Ingredients
- 2 teaspoons oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 2 bay leaves
- 1.5 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne or use paprika for less heat
- 1 - 2 teaspoon garam masala or curry powder or biryani masala
- 1 cup vegetables such as chopped peppers, carrots, peas, green beans, or other vegetables of choice
- 3/4 teaspoon salt, divided
- 1/2 cup chopped tomato
- 1 cup frozen spinach, thawed or 2 cips chopped or baby fresh spinach
- 15 ounce can chickpeas drained or 1.5 cups cooked chickpeas
- 1 cup white basmati rice washed and soaked for at least 15 minutes
- 2 cups water
- cilantro and lime juice for garnish
Instructions
- To a 9x12 or similar size casserole dish, add the oil and spread. On one half of the dish, Add the onion, garlic, and toss to coat with the oil. Then add in all of the spices, generous pinch of salt and bay leaves and mix well.
- To the other half of the dish, add the vegetables and a generous pinch of salt and toss well.
- Bake at a preheated 400 degrees Fahrenheit (205 C) oven for 14-16 minutes or until the onion is golden.
- In the meanwhile, wash your rice if you haven't already and soak and set aside.
- Once the onion is golden, take the casserole dish out of the oven. Add in chopped tomato and mix well.
- Add in spinach, chickpeas, rest of the salt, drained rice, and water and mix well. Then even it out. Cover with a foil or a clean baking sheet and put it in to bake for 35-45 minutes.
- Check at 35 minute mark if the rice is done. Also stir at that point. Depending on your oven, the rice and the baking dish, the rice will get done in the 35-45 minute range.
- Then take the dish out. Let it sit covered for another 5 minutes then fluff it up. Taste and adjust flavor if needed. garnish with some cilantro and lime juice.
- For the raita, in a bowl mix 1/2 cup non dairy yogurt, 1/4 cup of more water, add in finely chopped 1/4 cup onion or cucumber, some chopped cilantro, 1/4 tsp salt, 1/4 tsp cumin and some cayenne as needed. Mix and serve on the side.
Video
Notes
- Change up the beans and use white beans, kidney beans or other beans. Use quinoa or other grains instead of rice!
- Change up the Indian spices and use chipotle chili powder blend or Ethiopian Berbere, Jamaican curry powder or Creole seasoning for variation. I love berbere or Jamaican curry in this pilaf!
- No onion garlic: omit the onion and garlic, use julienned zucchini instead., add 1 teaspoon dried fenugreek leaves with the spices. The zucchini will cook faster than the onion so check at 12 mins.
- No Oil: use a glass or smooth finish ceramic baking dish. Use 2-4 tablespoons broth or water instead of oil. The onions will cook faster without the oil. Check earlier, stir 2-3 times in between. Then continue as the recipe. Or sauté the onion mixture on a skillet until translucent and then just combine everything in the casserole dish to bake.
- Brown rice: brown rice takes much longer to cook and will need an hour or so bake time and that will overcook the veggies. - Add hot boiling broth and bake, check at 50 minutes. - Or parboil the brown rice for 20 minutes, then add to the casserole dish, use 1 cup hot water/broth instead of 2 cups and continue recipe as written.
Nutrition
Calories: 282kcal | Carbohydrates: 52g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 336mg | Potassium: 457mg | Fiber: 9g | Sugar: 5g | Vitamin A: 4716IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 3mg