VEGAN BAKED CHANA PULAO

Ingredients

• 2 teaspoons oil
• 1/2 cup (80 g) chopped onion
• 2 cloves garlic minced
• 2 bay leaves
• 1.5 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne or use paprika for less heat
• 1 – 2 teaspoon garam masala or curry powder or biryani masala
• 1 cup (149 g) vegetables such as chopped peppers, carrots, peas, green beans, or other vegetables of choice
• 3/4 teaspoon salt, divided
• 1/2 cup (74.5 g) chopped tomato
• 1 cup (156 g) frozen spinach, thawed or 2 cips chopped or baby fresh spinach
• 15 ounce (425.24 g) can chickpeas drained or 1.5 cups cooked chickpeas
• 1 cup (185 g) white basmati rice washed and soaked for at least 15 minutes
• 2 cups (475 ml) water
• cilantro and lime juice for garnish

Instructions

1. To a 9×12 or similar size casserole dish, add the oil and spread. On one half of the dish, Add the onion, garlic, and toss to coat with the oil. Then add in all of the spices, generous pinch of salt and bay leaves and mix well.
2. To the other half of the dish, add the vegetables and a generous pinch of salt and toss well.
3. Bake at a preheated 400 degrees Fahrenheit (205 C) oven for 14-16 minutes or until the onion is golden.
4. In the meanwhile, wash your rice if you haven’t already and soak and set aside.
5. Once the onion is golden, take the casserole dish out of the oven. Add in chopped tomato and mix well.
6. Add in spinach, chickpeas, rest of the salt, drained rice, and water and mix well. Then even it out. Cover with a foil or a clean baking sheet and put it in to bake for 35-45 minutes.
7. Check at 35 minute mark if the rice is done. Also stir at that point. Depending on your oven, the rice and the baking dish, the rice will get done in the 35-45 minute range.
8. Then take the dish out. Let it sit covered for another 5 minutes then fluff it up. Taste and adjust flavor if needed. garnish with some cilantro and lime juice.
9. I like to serve this with a simple Raita (Indian yogurt dip, see below) or with chutneys or salsa or with Indian curries or dal. Storage: store refrigerated in a closed container for up to 4 days.
10. For the raita, in a bowl mix 1/2 cup non dairy yogurt, 1/4 cup of more water, add in finely chopped 1/4 cup onion or cucumber, some chopped cilantro, 1/4 tsp salt, 1/4 tsp cumin and some cayenne as needed. Mix and serve on the side.