Indian Chickpeas

Two-For Recipe Awesomeness -PART II Vegetable Biryani

Is this a holiday-themed recipe? No.

It's the second installment of a two-recipe post I started earlier this month. Yeah, it's the week before Christmas. That doesn't mean I can't finish my previous post. Why? Because I give myself that permission. ;) Besides, who says you can't make this for the holidays? Live outside the lines for more health and happiness.

Here's the Vegetable Biryani to pair with the Indian Chickpeas dish from last newsletter.

ENJOY and Happy Holidays!

Vegetable Biryani


1 1/2 cups white basmati rice (recipe called for white, I used brown)*

2 1/2 cups water

1 teaspoon sea salt pinch of saffron threads

2 tablespoons ghee or vegetable oil

1/2 small onion, medium diced

1 tablespoon minced ginger

1 tablespoon chopped garlic

1 teaspoon turmeric

1 small carrot, small diced

3/4 cup frozen peas

1/2 cup raisins

1/2 cup whole cashews

fresh cilantro (optional)


1) Rinse and drain the rice*. Combine the rice, water, salt and saffron in a 4 or 5 quart pot with a fitted lid. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes. Turn off heat and let stand, covered, for a few minutes before fluffing with a fork.

2) Heat the ghee or oil in a saute pan over medium-high heat. Add the onions, garlic, ginger and saute until softened, 5-8 minutes. Add the turmeric and carrots and saute for 5 more minutes. Remove from heat, add peas and raisins, and set aside.

3) Uncover the rice and fluff gently with a fork. Add the carrot mixture and cashews, and gently combine. Garnish with fresh cilantro, if desired.

Two-For Recipe Awesomeness - Indian Chickpeas

That's right, my dears! Two recipes split into two blog posts--you will have to stay tuned for PART II.

I am posting these together because, quite frankly, they go really well together. Biryani is a delicious spin on plain old rice and chickpeas with spices in coconut milk? Heck, yeah!

These recipes were in the Kripalu 2010 fall season cookbook so they aren't 'Dillan originals' but that's just fine by me. I am happy to share this amazingness with you. I made little to no moderations because Kripalu cooks and serves food exactly the way I like to eat it!

P.S. you can make these vegan by using vegetable oil in place of ghee (boo, in my opinion becaue ghee freakin' rocks) and coconut milk in place of heavy cream (yay, in my opinion because coconut has more health benefits than cow's milk and no mucus-building action like milk does).

Read on, pals.

Indian Chickpeas


2 cups cooked or canned chickpeas

1 tablespoon ghee or vegetable oil

1/2 Spanish onion

1 1/2 teaspoon minced garlic

1 1/2 teaspoon minced ginger

1 1/2 teaspoon coriander

1 1/2 teaspoon cumin

1 1/2 teaspoon garam masala

1 1/2 teaspoon chili powder

2 cups crushed tomatoes

1/2 teaspoon sea salt

1 1/2 cups heavy cream or 1 cup coconut milk

2 tablespoons chopped fresh cilantro


1) Heat the ghee or oil in a saute pan over medium-high heat. Add the onions, garlic and ginger and saute until softened, 5-8 minutes. Add the spices and saute for 1 minute. Reduce the heat to medium-low. Add tomatoes and salt and simmer gently for 30 minutes.

2) Use an immersion blender to puree the mixture right in the pot or transfer it to a blender and puree until smooth. (Use caution while pureeing the hot liquid; keep blades of an immersion blender submerged and if using a blender, work in batches, filling the blender jar only halfway and hold a cloth over the lid while pureeing). Return the puree to the pan and add the chickpeas and heavy cream or coconut milk. Over medium heat, simmer until heated through, 5-8 minutes. Garnish with cilantro.


Stay Tuned for next edition where I'll publish the recipe for homemade Vegetable Biryani (the lovely yellow rice dish under the chickpeas...)