Eosinophilic Esophagitis Friendly Vegan Chana Pulao
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado or canola oil)
- 1 medium yellow onion, thinly sliced
- 1 bay leaf
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 medium tomato, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garam masala
- ¼ tsp red chili powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ¼ tsp salt, plus more to taste
- 2 ½ cups water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place the basmati rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs clear. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain.
- 2
Heat the oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the sliced onion and cook, stirring occasionally, until deep golden brown and caramelized at the edges, 12–15 minutes. Reduce the heat to medium if the onion begins to scorch.
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