February 22 2017
Chickpea Curry with Rice
How to prepare the Chickpea Curry with Rice.
Learn the recipe of a delicious and rich chickpea and curry dish.
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Ingredients
1 cup rice
2 tbsp. olive oil
1 small red onion, halved and thinly sliced
2 small bell peppers (yellow, red, or orange) thinly sliced
3 cloves garlic, minced
a small piece of fresh ginger, peeled and grated (about 1 tbsp.)
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. turmeric
kosher salt
Black pepper
500 g chickpeas, drained and rinsed
400 g chopped tomatoes and their juices
1/4 cup chopped fresh cilantro, plus more for serving
Cooking Method
In a medium saucepan, combine rice and 1¾ cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and
keep covered until ready to eat.
• Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8
minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring
constantly, until fragrant, 2 minutes. Season with salt and pepper.
• Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and
season with salt and pepper.
• Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.
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