With rice being a staple food at home, its inevitable that it finds its way more often than not. On days when I am running late in the mornings, I rely on quick rice dishes to pack lunches instead of parathas/rotis (That's Indian tortillas for the non Indians). Needless to say, I like to keep them simple and quick but I look for ways and means to add some nutrition to the meal. Eating just rice is like plain calories without nutrition hence vegetables and some sort of protein is a must for me. The source of protein comes in various ways and for today - I have chosen the most simplest and humblest of protein sources. Chickpeas. They are so versatile and can be used in so many different ways. I always have soaked chickpeas on hand storing some in the fridge for days like these. They can be added to almost all dishes and make it not only hearty and delicious but also nutritious.

Vegetables are of course needed in the daily diet (we are vegetarians - what else is there to eat otherwise!! ;)). I love this rice for the simplicity and sheer beauty by way of its color and vibrancy. This can be made even more simple if you have leftover rice, frozen vegetables and cooked chickpeas on hand (canned one works great - just remember to rinse it very well in cold water first).  The Bread croutons that you see is entirely optional. I add it to sneak in some wholegrain to the mix too :) and they are dry toasted instead of fried. :) This dish is v minimal in fat with the entire dish being cooked only in 1 tsp of oil. A little plain curd and pickle completes this dish for us - but you can pair it up with any side dish of your choice.