Curried Chana with Rice Pilau

By Bostoncook

Ingredients

• 4 cups water
• 2 cups chickpeas, rinsed
• 3 tablespoons oil
• 1 cup chopped onion
• 1 tablespoon ginger root, minced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 3 cups cabbage, chopped
• 2 cups red potato, peeled and chopped
• 1 1/2 cups frozen green beans, thawed
• 1 1/2 cups chopped tomato
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 6 peppercorns, cracked
• 4 allspice berries
• 1 cup rice
• 2 cups nonfat chicken broth
• 1 cup frozen peas, thawed
• salt

Details

Servings 6

Preparation

Step 1

1. Boil 2 cups water. Add chickpeas. Broil 15 mins. Set aside off heat 40 mins. Drain.

2. Saute onion-garlic in oil. Add curry-cayenne. Add chickpeas and 2 cups water. Simmer 1 hour.

3. Add cabbage-salt. Simmer 75 mins.

4. Saute onion-allspice in oil. Add rice. Saute 2 mins. Add broth. Boil. Simmer, covered, 15 mins.

5. Add peas. Cover and simmer 5 mins. Season. Serve chickpeas over rice.

Very good.