RICE PULAO WITH CRISPY CINNAMON CHICKPEAS



Crispy Cinnamon Chickpeas

1 can of chickpeas or pre-soaked & cooked

Tbsp cinnamon

Olive oil

Rinse & drain chickpeas. In a bowl mix with oil & spice. Spread out on a cookie sheet & bake at 350 for 30 min or until crispy.

This is a great snack! Kids love ‘em, you could add any flavour you like: curry, masala, chai, ginger, etc. But I gotta say the simple cinnamon is amazing & makes your whole house smell like Christmas!!


For the Rice:

2 cups of brown or white rice

2 cups veggie stock

2 small zucchini

2 small 🥕🥕

Salt & pepper to taste

Pinch of cardamom

Sesame seeds

Combine the stock with the rice & bring to a boil. Let simmer for 15 min on low. Dice the veggies. Add veggies & spice. Stir & cook until all the moisture is absorbed.

Serve with crispy cinnamon chickpeas & sesame seeds.


I made the chickpeas a day before. Keep them in a jar on the counter for up to a week.

This is a low sugar version I adapted from @richroll plantpower meal planner 🍃🥕🌱

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