Sometimes less spice is good. Simple is adorable. an easy single pot meal. ( well almost single pot)
This is one such recipe. Simple, easy and as usual nutritious and healthy. I used different spice this time and the flavour of the dish was so different and versatile. Except pepper nothing else was used. As the heat added to the dish is very less, even my 13 month old happily had his lunch.
I always cook chickpeas. But then there was a can of chickpeas waiting to be finished. And it was quick too. All in all a very easy, simple, less time & effort taking recipe.
Enjoy it on its own or with nice thick yoghurt and some crispies aside.
|Preparation time : 10 min
Cooking time : 25 min
Serve With : By itself, Raitha, Greek Yoghurt
Serves : 4
- 1 cup Basmati Rice
- 1 can Chickpeas
- 1 big Aubergine, 5-6 small Aubergines
- 1 large Onion
- 1 cup Spinach
- 1 tsp Cumin Seeds
- 2 tsp Green Chilli Paste
- 2 Black Cardamoms
Chop the onions and aubergines. Drain and wash the can of chickpeas.
Heat oil in a vessel, add the Black Cardamoms. Sauté for 30 secs and then add the cumin and let them splutter.
Now add the onions, green chilli paste and sauté till the onions are done. Add the spinach leaves, chickpeas, rice and sauté for a minute. Add enough water and let it cook.
While the rice is cooking, heat oil in a skillet, add the chopped aubergines, a bit of salt and pepper. Sauté well. Let it cook for 5-7 minutes or till done. When done, remove it onto a plate.
When the rice is cooked, fluff it with the fork and add the aubergine pieces and mix carefully, so that everything is well incorporated.
Serve hot with a good dollop of greek yoghurt.
Tips & Notes :
** If you want it more spicier, add cumin and coriander powders after the onions are done.
** For more flavour veg stock can be added.
** Rice can be replaced with Couscous or Quinoa, for a more healthier option.