Wellbeing with Nutrition
Nurturing the Mind and Body

My sprouted chickpea pillau is a delicious variation of a North Indian gluten-free vegtarian rice dish. The rice is flavoured with aromatic spices like cumin, cinnamon and coriander and I have replaced regular chick peas with sprouted chick peas.  These are easier to digest and contain more nutrients than unsprouted chickpeas. Combining rice with chickpeas makes this a complete protein dish, which is also gluten-free.

Some advance preparation is required for sprouting and cooking the chickpeas. See how to sprout and cooked sprouted chickpeas.


2 cups pre-cooked sprouted chickpeas  
1 large onion
2-3 tbsp organic clarified butter
3 tsp cumin seeds
3 tsp coriander seeds
1 tsp black pepper corns
2-6 cloves
1 cinnamon stick
1 bay leaf
1 tbsp Himalayan rock salt or Celtic sea salt
2 mugs basmati rice which has been pre-soaked (2-4)
4 mugs vegetable or bone broth (optional)


  1. Wash the basmati rice then cover with water and allow to soak for 2-4 hours
  2. Prepare spices to make a mix called garam masala. In a heavy bottomed pan, gently dry fry: cumin seeds, coriander seeds, peppercorns, cinnamon and cloves until they are releasing an aroma and have slightly browned.
  3. Place the toasted spices in a coffee grinder and grind to a fine powder.
    If you do not have a coffee grinder then use a pestle and mortar to crush the spices otherwise use the toasted spices whole.
  4. Peel and chop the onion into thin slices. Melt the clarified butter in a large cooking pan
  5. Add chopped onion to melted clarified butter and cook until onions have turned golden brown.
  6. Remove onions from pan and place in a blender with 1 cup of water. Blend until smooth
  7. Add either water, vegetable or bone broth to the blended onion mixture so that total onion mixture volume is double the rice volume.
    In this case, volume of onion mixture should be 4 mugs.
  8. Pour onion mixture into the pan and add 3 tsp of the garam masala, pre-cooked sprouted chickpeas, bay leaf and salt.
  9. Stir and bring to the the boil. When bubbling, drain rice and add to the stock.
  10. Cook the rice until most of the liquid has evaporated.
  11. Now turn the heat to low and place a diffuser under the cooking pan which helps to distribute heat evenly and allows the rice to steam cook. This should take around 10-15 minutes. If you do not have a diffuser then a flat griddle or large frying pan may be used. Alternatively the rice may be finished off by placing it in a pre-heated oven until the rice is tender.
  12. When cooked, fluff up the rice and serve


Sprouted chickpeas in this dish may be replaced with any other suitable sprouted bean like kidney beans, black eye beans etc.