1 tsp. five spice powder (I used garam masala powder)
1/2 tsp. cinnamon powder
1 tsp. grated lemon rind
1 tsp. coriander leaves, chopped
1 tbsp. olive oil to drizzle (opt)
Directions
Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside.
Heat oil in a pan. Saute the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.
Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.
Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a heaty and a satisfying light meal.
