What do I pack for lunch tomorrow ? This is a question I ask almost every day to my dearest husband and he never has a good enough answer. He does not like to take leftovers of dinner last night as is. This leaves me in a fix!
So I have to work a lot with leftovers in one way or another. Some days I use the curry or vegetable in parathas and make kathi rolls or if I have stir fried veggies, use them up in noodles. On most days, I have a bowl of left over rice staring back at me. When I am at leisure, I sometimes make Spicy Peanut Balls from leftover rice.
On one such instance, I made this rice with chickpeas and spices. This is a easy office lunch option, gets ready in few minutes and is very easy to prep.
Chickpeas add a source of protein to an otherwise basic recipe. I used to always spice this up with the usual coriander and cumin powder. However this time around I decided to experiment with dukkah spice mix.
My colleague recently visited his home back in Egypt and his mum lovingly packed homemade dukkah spice mix for me. See packing brownies for team mates comes with it’s own advantages! 😀
Dukkah is an Egyptian spice mix comprising of toasted sesame seeds, hazelnuts, coriander, almond meal and cumin. I’m no expert about these spice mixes but just sharing the information imparted by my colleague’s mum!
I have used chaat masala previously to add some zing to rice dishes like Tawa Pulao. This time since I was using a Middle Eastern spice mix, I decided to substitute the chaat masala with some sumac. And I’m glad that I did so!
Here’s my recipe for the Dukkah Spiced Chickpea Pulao:
Comes together in : 20 Minutes
2 onions finely chopped
2 tomatoes finely chopped
1 green chilly finely chopped
1/3 cup carrots finely chopped (optional)
1/2 cup chickpeas
1 1/2 tsp dukkah masala
1 tsp sumac powder
1/4 tsp turmeric
1 tsp cumin seeds
1/2 tsp carrom seeds (optional)
1 tsp coriander powder
3 tsp canola oil
4 cups cooked rice
A handful of parsley roughly chopped
Salt to taste
In a sauté pan, heat some oil and add cumin seeds and carom seeds. Once it sizzles, add green chilly followed by onions.
Cook onions until they are translucent, add tomatoes. Let them cook till they are mushy.
Add the spices, salt to taste and blend well together followed by chickpeas. Let it stand in the mixture for a while.
Add the cooked rice and mix it well with the mixture. Garnish with parsley and serve hot with a side of cucumber raita.
Until next time, happy cooking!