The creamy chickpeas with basmati rice are not chickpea curry; they are simply sautéed chickpeas with a bit of spices, milk or a plant-based beverage of your choice without added sugars, to accompany the basmati rice. A delicious one-dish meal, perfect for dinner, a delightful seasoning, a quick recipe, ready in a few minutes, and I assure you that chickpeas prepared this way will appeal to everyone. If you also add a nice portion of vegetables as a side dish, you’re all set. Let’s see together how to prepare creamy chickpeas with basmati rice.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups canned chickpeas (peeled)
- 2/3 cup milk (or plant-based drink without added sugars)
- 1 tbsp flour (level)
- 1 tbsp grated Parmesan
- 1 tbsp extra-virgin olive oil
- to taste garlic powder
- to taste sweet paprika
- to taste smoked paprika
- to taste cumin
- to taste salt
- 1 cup basmati rice
Tools
- 1 Rice Cooker
- 1 Low saucepan
- 1 Bowl
- 1 Rice strainer
Steps
For cooking basmati rice, I use the rice cooker: leave the basmati rice to soak for thirty minutes, then wash it very well under running water (this step is crucial for optimal cooking), transfer it to the rice cooker with water in a 1:1 ratio, so in this case 1 cup of rice with 1 cup of water. Adjust with salt. Start the rice cooker following the instructions in your manual as each machine is different. The cooking will be automatic. If you don’t have a rice cooker, you will need to proceed in a saucepan for absorption. I leave the instructions in the notes at the end of the article.
In a low saucepan, heat the oil with a little garlic powder (or a clove of garlic), add the cooked chickpeas drained from their cooking liquid (if the chickpeas have skins, you will need to remove them). Let them flavor for a few minutes. In a measuring jug, mix the milk with the spices and pour the mixture into the saucepan. Add the tablespoon of flour, lower the heat, and let it thicken. Finish to taste with grated Parmesan and serve with the basmati rice.
Notes and Tips
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Basmati rice is rich in starch, so to obtain compact and well-separated grains, it’s important to leave it soaking for about half an hour so that the grains don’t break during cooking. It’s also crucial to rinse it very well under cold water for at least 3/4 times or until the water is clear because the rice will have no starch residue.
For classic rice cooking (without a rice cooker), it’s good to proceed with a rice-to-water ratio of 1:2, which is more than in a rice cooker. In a saucepan, bring the water to a boil, add the rice and a pinch of salt, cover, and let it cook over high heat for at least three minutes. Lower the heat and continue cooking, always covered, for 10 minutes. Then turn off the heat and let the rice cool inside the saucepan. Another method is to immediately pour the rice into the saucepan with the water, a drizzle of oil, and a pinch of salt. Cover and bring to a boil over medium heat. As soon as it boils, turn off the heat and let the rice rest covered inside the pot without ever opening the lid for a couple of hours. Fluff the rice with a fork and serve.
My advice? Buy a rice cooker if you have space to store it. You often find it on sale, and it will be a game-changer for you.
