Chana Pulao Casserole or Baked Spiced Chickpea Rice Casserole

Name: Chana Pulao Casserole or Baked Spiced Chickpea Rice Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 2 teaspoons oil; 1/2 cup 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; 1 cup vegetables such as chopped peppers; 3/4 teaspoon salt, divided; 1/2 cup chopped tomato; 1 cup frozen spinach, thawed; 15 ounce can chickpeas drained or 1.5 cups cooked chickpeas; 1 cup white Basmati rice; 2 cups water; cilantro and lime juice for garnish

User Reviews

5.0

153 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
282 kcal
Course
Main Course
Cuisine
Indian

Chana Pulao Casserole or Baked Spiced Chickpea Rice Casserole

Danielle Hudson

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Baked Chana Pulao is a simple and easy, baked chickpea rice pilaf that comes together quickly but is loaded with flavors. Serve with my quick raita. Gluten-free.

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Ingredients

Servings

2 teaspoons oil
1/2 cup 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 vegetables such as chopped peppers, carrots, peas, green beans, or other vegetables of choice
3/4 teaspoon salt, divided
1/2 cup chopped tomato
1 cup frozen spinach, thawed or 2 cips chopped or baby fresh spinach
15 ounce can chickpeas drained or 1.5 cups cooked chickpeas
1 cup white Basmati rice washed and soaked for at least 15 minutes
2 cups water
cilantro and lime juice for garnish

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Instructions

To a 9x12 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.
To the other half of the dish, add the vegetables and a generous pinch of salt and toss well.
Bake at a preheated 400 degrees Fahrenheit (205 C) oven for 14-16 minutes or until the onion is golden.
In the meanwhile, wash your rice if you haven't already and soak and set aside.
Once the onion is golden, take the casserole dish out of the oven. Add in chopped tomato and mix well.
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.
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.
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.
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 upto 4 days.
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.

Notes

Change up the beans and use white beans, kidney beans or other beans. Use quinoa or other grains instead of rice!
Change up the Indian spices and use chipotle chili powder blend or Ethiopian Berbere, Jamaican curry powder or Creole seasoning for variation. I love berbere or Jamaican curry in this pilaf!
No onion garlic: omit the onion and garlic, use julienned zucchini instead., add 1 teaspoon dried fenugreek leaves with the spices. The zucchini will cook faster than the onion so check at 12 mins.
No Oil: use a glass or smooth finish ceramic baking dish. Use 2-4 tablespoons broth or water instead of oil. The onions will cook faster without the oil. Check earlier, stir 2-3 times in between. Then continue as the recipe. Or sauté the onion mixture on a skillet until translucent and then just combine everything in the casserole dish to bake.
Brown rice: brown rice takes much longer to cook and will need an hour or so bake time and that will overcook the veggies. - Add hot boiling broth and bake, check at 50 minutes. - Or parboil the brown rice for 20 minutes, then add to the casserole dish, use 1 cup hot water/broth instead of 2 cups and continue recipe as written.

Nutrition Information

Show Details

Calories 282kcal (14%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 336mg (14%) Potassium 457mg (13%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 4716IU (94%) Vitamin C 9mg (10%) Calcium 95mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 282 kcal

% Daily Value*

Calories	282kcal	14%
Carbohydrates	52g	17%
Protein	11g	22%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	336mg	14%
Potassium	457mg	10%
Fiber	9g	36%
Sugar	5g	10%
Vitamin A	4716IU	94%
Vitamin C	9mg	10%
Calcium	95mg	10%
Iron	3mg	17%