- Amita Garg
Lebanese Chickpea Rice

This is a perfect one-pot meal of lentils and rice, garnished with crispy onions. It is a very simple dish with minimum ingredients easily available in our kitchen.
Author- Amita Garg
Soaking Time 5-6 hours
Preparation Time-15 minutes
Cooking Time 30 minutes
Serving 4
Ingredients-
1 cup Rice
1 Onion small finely chopped
1 onion big finely cut lengthwise
1/2 cup Mint leaves finely chopped
1/2 cup Chick Pea
1/4 cup Masoor black
1/4 cup macaroni
1 tab Sp. olive oil
1 t Sp. ginger garlic paste
Salt to taste
1 t Sp.Garam masala
1 tSp. Cumin Seeds
1 bay leaf
1-inch Cinnamon
1black cardamom,
4 black pepper,
3 cloves
How to Make-
Soak chickpea and masoor separately for 5-6 hours.
Deep fry onion till golden black.
Pressure cook separately for 20 minutes after one whistle.
Soak rice for 30 minutes and cook with salt. Do not overcook.
Boil macaroni.
In a big pan heat oil, add bay leaf, cumin seeds, cinnamon, cloves, black cardamom, and cook 1 min.
Add chopped onion and fry for 2 minutes.
Add ginger-garlic paste and cook for 1 minute.
Add boiled chickpea, macaroni and masoor, add a little salt and mix well.
Add cooked rice, garam masala and mix well.
Garnish with fried onion and chopped mint leaves.
Step By Step Recipe of Lebanese Chickpea Rice-
Boil chickpea, masoor, and macaroni, In a big pan heat oil, add bay leaf, cumin seeds, cinnamon, cloves, black cardamom, and cook 1 min.
Add chopped onion and fry for 2 minutes. Add ginger-garlic paste and cook for 1 minute. Add boiled chickpea, macaroni and masoor, add a little salt and mix well.
Add cooked rice, garam masala and mix well.
Garnish with fried onion and chopped mint leaves. Serve with tomato basil chutney.
