Easy

Chickpea curry with basmati rice

Name: Chickpea curry with basmati rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g Chickpeas (cooked and drained); 200 g Rice (basmati, dry weight); 400 g Tomato (crushed); 150 g Onion (chopped); 2 unidades de Garlic (cloves, chopped); 20 g Ginger (fresh, grated); 2 cucharadas de Curry (powdered, adjust to taste); 1 cucharadita de Cumin (ground); 250 ml Vegetable stock; 15 ml Extra virgin olive oil; 20 g Coriander (fresh); 1 unidad de Lemon (or lime, to finish); al gusto de Salt

An aromatic chickpea, tomato and spice curry served with basmati rice. The sauce is thickened without cream or coconut milk.

15 minprep

30 mincooking

4servings

2.150 kcalwhole recipe

537 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegana Rice dish 30 to 60 minutes Indian

Gluten-free and 9 more Indicative dietary requirements

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Diet

Vegana

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dishStewMain course

Meal

LunchDinner

Preparation

Stewing

Appliances

Casserole

Cuisine

Indian

Season

AutumnWinter

Occasion

To take awayLunchbox-friendlyBatch cookingFreezer-friendlyEveryday menu

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish · Stew · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Chickpeas cooked and drained 600 g
Rice basmati, dry weight 200 g
Tomato crushed 400 g
Onion chopped 150 g
Garlic cloves, chopped 2 unidades
Ginger fresh, grated 20 g
Curry powdered, adjust to taste 2 cdas
Cumin ground 1 cdta
Vegetable stock 250 ml
Extra virgin olive oil 15 ml
Coriander fresh 20 g
Lemon or lime, to finish 1 unidad
Salt al gusto

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Preparation

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Let’s get cooking

Method

Rinse the basmati rice until the water runs clear. Cook according to the packet, then rest, covered, for 5 minutes.
Heat the extra virgin olive oil in a saucepan. Soften the onion with a pinch of salt for 8 minutes.
Add the garlic and ginger and cook for 1 minute. Stir in the curry powder and cumin for 30 seconds.
Add the crushed tomatoes and cook over medium heat for 8 minutes to reduce their liquid.
Add the chickpeas and stock. Simmer for 12 minutes, crushing a few chickpeas to thicken the sauce.
Adjust the salt, add lemon juice and serve with the basmati rice and fresh coriander.

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