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.
Oatmeal and Chickpeas sautéed with mild spices and flavored with citrus in a pilaf form. A Healthy Vegan lunch. So satisfying!! 🙂
I am not a big fan of oats but I know it’s a whole grain and has high fiber content, it is filling and helps in losing weight or maintain healthy weight. Oatmeal is very good for heart as well and lowers cholesterol. Hence oats is regular in my diet.
But eating oats in regular fashion regularly gets quite boring and since I like to try variety of food and in their new form I came up with Oats and Chickpeas Pilaf.
When I thought of oats in a pilaf form I found it quite interesting and kept wondering of how would I incorporate oats in a pilaf form that I don’t miss rice at all.
I also wanted to add protein into it and I decided to go with garbanzo beans/chickpeas.
Ingredients for Oats and Chickpeas Pilaf
How to make Oats and Chickpeas Pilaf
Firstly, I dry roasted oats and kept it aside.
Secondly, I heated oil and added the mustard seeds and curry leaves to it followed by sauteing onions.
Next, I added chickpeas to it and seasoned it with spices.
Afterwards, I added roasted oats and water to it and cooked for few minutes until pilaf was well formed.
Lastly, I garnished with cilantro and served it hot.
Basically I wanted a substitute of rice pilaf. I guess I am little fussy for lunch because that’s the toughest meal to think about.
I like my lunch to be filling and nutritious and a good balance of whole grains and protein and it has to be delicious and flavorful. No compromises on taste. 🙂
I happily ate my lunch and was satisfied till evening with a smiling face and lots of energy.
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Garlicky Sesame Chickpeas with Coconut
Carrot Oatmeal Breakfast Patties
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Oats and Chickpeas Pilaf
- 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)
- 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.
- 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.
Thank goodness I found this recipe on your website. The same
recipe on one green planet did not make any sense. Perhaps
you could correct it.