Oats and Chickpeas Pilaf

Oats and Chickpeas Pilaf is a warm lunch that is made with a combination of whole grains, protein and fiber. It is mildly spiced and perfectly flavored along with being satisfying.

Course lunch

Cuisine American, fusion, Indian

Keyword chickpeas pilaf, oats pilaf, savory oats, vegan oats

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 600kcal

Author Gunjan

Ingredients

3 cups quick oats
2 tbsp olive oil
1 tsp mustard seeds
5 fresh curry leaves
1 cup finely chopped onion
1 tsp turmeric powder
3/4 tsp chili powder
1 tsp salt or as per taste
2 cups cooked chickpeas (canned or fresh, drained and rinsed)
2 cups water
1 1/2 tbsp lemon juice
1 tbsp chopped fresh cilantro (to garnish)

Instructions

Dry roast the oats in a nonstick pan for about 2 minutes at medium-high flame or until its color starts to change. Keep it aside. ( Do not over do this step or else it will have a burnt taste).
Heat oil in a nonstick pan and add mustard seeds. Just when the seeds start to crackle add curry leaves.
Add onions and saute until translucent. Add turmeric powder, chili powder and salt and mix well.
Add the chickpeas and saute properly so that the chickpeas are properly coated.
Add roasted oats and mix gently but make sure that the oats are properly coated.
Add water, mix properly and cover and cook for 3-4 minutes. If you think the oats are slightly dry and not properly cooked add ½ cup water more but do no not exceed water more than 2 ½ cups or else it will lose its pilaf texture.
Mix in lemon juice. Garnish with cilantro and serve hot.

Video

Notes

Old fashioned oats can also be used for this recipe.
Use brown/black colored mustard seeds. Its easily available in Indian stores.
Curry leaves are long green leaves that;s available in any Indian store. However, if you are unable to find it you may skip it altogether. It won't make any difference in the taste. It's mostly for a nice aroma.

Nutrition