My husband and I are crazy about Indian cuisine. The chickpea curry with basmati rice is one of my favorite dishes, partly for the intense flavor of the curry, which I find divine, partly for the rice, which I prefer over pasta, and partly because it’s a vegan dish, which is good for the body and the planet. I used soaked and boiled dried chickpeas, but you can easily use well-rinsed canned chickpeas. Let’s get to work and prepare Chickpea Curry with Basmati Rice together.
If you like recipes with chickpeas, here are some ideas you must try.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients for preparing chickpea curry
- 10.5 oz cooked, boiled chickpeas
- 1 onion
- 3 tbsps extra virgin olive oil (or coconut oil)
- 1 tsp ground ginger
- 14.1 oz coconut milk
- 1 tbsp curry
- 1 pinch ground cinnamon
- to taste ground chili
- to taste salt
- 10.5 oz Basmati rice
- to taste water
- 1 pinch salt
- 3 tbsps extra virgin olive oil
- lemon zest
Tools
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- 1 Casserole
- 1 Pan
Steps for preparing chickpea curry
First, boil the chickpeas after soaking them overnight. Coarsely chop an onion. Sauté it in a pan with a drizzle of oil. Add the drained chickpeas and let them cook for about ten minutes on low heat. Add the coconut milk (the canned kind with high-fat content, not the kind for drinking).
Add plenty of curry, salt, chili, and cinnamon and cook until the desired consistency is reached. Some prefer it drier, others more liquid.
Prepare the rice by toasting it with a drizzle of oil. Then cover it with hot water, salt it, and cook on low heat for about 12 minutes. Stir and season with some grated organic lemon zest.
In a large dish, place the chickpeas next to the rice and serve hot.
Storage
You can store the dish well-covered in the fridge for a couple of days.
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FAQ
Can I use canned chickpeas?
Of course.
