Chickpea curry with Basmati rice, a very easy vegetarian recipe. It is a flavorful and hearty dish of Indian origin. Most likely, this dish prepared by us Italians is different from how it is cooked in India, if only for the ingredients used, such as olive oil. Anyway, it’s always good and can be served as a main dish or first course. I always serve it as a main dish, but if you are used to having a first and second course, that’s fine; in this case, I recommend reducing the ingredient quantities.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All Seasons
Ingredients for the Chickpea Curry
- 8.5 oz canned chickpeas (drained weight, 1 can)
- 1 carrot
- 1/2 onion
- 3/8 cup coconut milk
- to taste curry (I use 1 teaspoon)
- to taste extra virgin olive oil
- to taste salt
- 5 oz Basmati rice
- 1 1/8 cup water
- to taste salt
Preparation of CHICKPEA CURRY
Scrape the carrot, peel the onion, and chop them.
Sauté the onion and carrot mixture in a pan with a drizzle of oil for about 5 minutes.
Add the chickpeas and stir, then add the curry and let it season for a few minutes, stirring often.
Add the coconut milk and a pinch of salt, stir, cover, and let it cook for about 15 minutes, stirring occasionally. If needed during cooking, you can add a few tablespoons of hot water, but don’t overdo it.
Meanwhile, cook the rice in salted water. Read how to cook Basmati rice or follow the instructions on the package.
When everything is ready, plate the chickpea curry with the Basmati rice and serve it hot.
Notes
If served as a main dish, the quantities in this recipe yield 2 servings. If served as a first course, it will be enough for 4 people.
If you liked this recipe, you might also be interested in Curried Chickpea and Almond Stew or Pasta with Chickpeas or Chickpea and Potato Burgers.
