@ChristinaM’s spread the other day made me crave chickpeas (which never happens) so I soaked and cooked some. But then I wanted puri/bhatura with the intended chana masala, and I really had no desire to deep fry anything.
So, a much simpler outcome - Chana Pulao. Followed a recipe flagged in a book I had been given years ago but still had to cook from. And all I can say is WOW. For very simple ingredients and process, an absolute winner. I really want to try this with kala chana / black chickpeas, which have more flavor and more of a bite. (And to not overcook the rice next time.)
Also on the plate: leftover carrot salad, yogurt, papad.
