Go Back
Print Pin

Quinoa Chickpeas Pulav

Course Main Course
Cuisine Fusion, Indian
Keyword chickpeas, protein packed, pulav, quinoa, quinoa recipes, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients

For the Chickpeas:

  • 1/2 cup dry chickpeas
  • Water for soaking

Other Ingredients:

  • 1 tsp ghee
  • 1/2 tsp cumin seeds
  • 1 small cinnamon stick
  • 2-3 cloves
  • 1 star anise
  • 1 bay leaf
  • 1 green chili slit
  • 1 small onion chopped
  • 1 small tomato chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 cup quinoa rinsed and drained
  • Handful of chopped coriander leaves
  • 1 tsp lemon juice

Dry Spices:

  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp red chili powder adjust to taste
  • Salt to taste
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp black pepper powder

For Raita:

  • 1/2 cup yogurt
  • 1/4 tsp chat masala
  • Salt to taste
  • Grated carrot optional
  • Chopped cucumber optional
  • Chopped onion optional

Instructions

  • Soak the chickpeas in water overnight or for at least 6-8 hours. Drain and rinse them before using.
  • In a pressure cooker or a pot, add the soaked chickpeas with enough water to cover them. Pressure cook until chickpeas are tender. Drain and set aside.
  • In a deep skillet or pan, heat ghee over medium heat. Add cumin seeds, cinnamon stick, cloves, star anise, and bay leaf. Sauté for a minute until fragrant.
  • Add chopped onions and slit green chili. Sauté until onions turn translucent.
  • Stir in ginger paste and garlic paste. Cook for another minute until the raw smell disappears.
  • Add chopped tomatoes and cook until they soften.
  • Add dry spices - cumin powder, coriander powder, red chili powder, salt, garam masala, turmeric powder, and black pepper powder. Mix well.
  • Add cooked chickpeas, rinsed quinoa to the skillet and sauté for 2-3 minutes.
  • Pour 2 cups of water into the skillet. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes or until the quinoa is cooked and the water is absorbed. Keep an eye on it and stir occasionally to prevent sticking.
  • Once done, turn off the heat. Stir in chopped coriander leaves and lemon juice. Adjust salt and spices according to taste.
  • For the raita, whisk yogurt in a bowl until smooth. Add chat masala and salt to taste. You can also mix in grated carrot, chopped cucumber, and onion if desired. Serve the quinoa chickpea pulav hot with raita on the side.