Having Canned or frozen channa / Chick peas on hand is quite useful for those rushed mornings.
When using canned chick peas, you don't even have to cook for long. I usually soak channa overnight and then freeze them, so that I have them ready whenever needed. Any kind of chick peas is fine. While you find of white or kabuli channa for the canned ones, we can always get black and the littler ones at the Indian grocery always (along with the big white ones too).
To make a rice using chick peas doesn't take much time at all. I like to to add a little bit of ginger garlic paste along with tomato and some garam masala to make it flavorful and yummy to eat for the kids. I don't use much chili powder of green chilies but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spike up the spice intensity.
1 cup of cooked rice
1/3 cup frozen of canned chick peas or channa
1/4 piece of onion, chopped
1 tomato, chopped
Salt to taste
1/4 tsp ginger garlic paste
1/4 tsp chili powder
pinch of turmeric
1/4 tsp garam masala
1 tsp oil
chopped coriander leaves for garnish
Heat oil in a kadai. Add onions and saute till translucent.
Then add the ginger garlic paste and saute for 30 sec before adding the tomatoes.
Add the chick peas and some salt. Cover and cook for about 5 minutes till the chick peas are cooked.
Add the turmeric, chili powder and garam masala and saute for another couple of minutes.
Add in the cooked rice and mix it up well the cooked chick peas.
Garnish with chopped coriander leaves.
Serve warm or pack it in a hot box.