Chickpeas and Spinach Pulao

Calories

Why It’s Good for Pregnant Women
This dish provides essential nutrients, including proteins from chickpeas and folate from spinach, supporting healthy fetal development and maternal well-being.

Instructions:

1. Rinse basmati rice until water is clear. Soak for 20 minutes, then drain.
2. Heat oil in a pan, add cumin seeds till they splutter.
3. Add ginger paste, sauté for a minute. Add the spinach-tomato onion paste, cook for 5-7 mins.
4. Stir in cooked chickpeas and mixed vegetables, cook for another 3-4 mins.
5. Add soaked rice, salt, and pepper. Mix well.
6. Add 2 cups of water, bring to a boil, reduce heat, and cover.
7. Cook until rice is done. Garnish with fresh coriander and lemon juice.

Health Benefits:

Chickpeas are loaded with protein and fiber that help in fetal growth and digestive health, while spinach provides iron and folate to prevent anemia and support cellular developmen

Ingredients

- 1 cup basmati rice
- 1 cup cooked chickpeas
- 2 cups spinach, boiled and blended with 2 tomatoes, 1 onion, 2 garlic cloves, and 1 green chili
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- Mixed vegetables of choice (carrots, bell peppers, peas)
- Salt to taste
- Pepper to taste
- A squeeze of lemon juice
- Fresh coriander for garnish