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Vegan Recipe Chickpea Biryani

Vegan Recipe Chickpea Biryani

This Beautiful warming Biryani is so simple, yet so delicious. Vegan friendly and totally satisfying.

Serves 6


2 tablespoons olive oil
1 large onion, thinly sliced
1 –2 cups chopped Bell pepper, Zucchini and Carrots
3 garlic cloves, rough chopped
1 tablespoon ginger, chopped
1 tablespoon cumin
1 tablespoon coriander
1/3 teaspoon chili powder
1 teaspoon cinnamon (or one cinnamon stick)
1/2 teaspoon cardamom (or 3 crushed cardamom pods)
1/2 teaspoon turmeric
1 bay leaf
4 cups vegetable stock
2 cups short grain brown rice
3/4 teaspoon salt
1 can chickpeas, drained, rinsed
1/2 cup raisins
Garnish: 1/4 cup cashews and chopped parsley


In a large skillet, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes.

Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.

Add spices and bay leaf, and stir one minute, toasting the spices. Add rice, and saute one-minute stirring. Add stock and salt.
Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low.

Tractor Turmeric Powder – 250g


Non-Irradiated Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.

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