Steps

• We will start the night before. Soak the chickpeas, add twice the height of water, and leave them for at least 8 hours.

  

• After the soaking time has passed, we begin to cook.
  Wash the vegetables, and put them whole in the pot along with the chickpeas.

  

• Add water until it’s twice the height of the legumes, but be careful not to exceed the maximum level indicated in the pot.
  If using a pressure cooker, cook for at least 25/30 minutes from the moment it starts steaming.

  

• If opting for classic cooking, cook them for about 1.5 hours, gradually adding water, which should always be hot, never cold, otherwise the chickpeas remain hard.

  

• At the end, when cooking is complete, scoop the vegetables with a skimmer, place them in a glass bowl, and blend them.

  

• You will obtain a cream, which we will add to the dish at the end.

  

• When the chickpeas are cooked, ensure that the cooking water is about 1 inch above the legumes, bring to a boil, and add the rice.

  Be careful to keep the flame low, and stir often to prevent sticking to the bottom, add the curry and sweet paprika, season with salt and pepper, and if you like, a bit of chili pepper. If necessary, you can add more water.
  At the end of cooking, add the vegetable cream we prepared earlier, stir, and flavor with a bit of extra virgin olive oil.

  

• Serve the Chickpeas and Basmati Rice with Curry hot.

  

• Soak the chickpeas in 1 liter of water for at least 12 hours
  after 12 hours, put the chickpeas and (if you have no glycemic issues, also the potatoes cut into 3/4 inch pieces), in the basket, with the soaking water in the bowl at least 1 L.
  Place the Blade Cover. Put the drained chickpeas and water in the bowl, set Slow Cooking reverse/2 h 30 min./98°C.
  .

  

• If opting for canned chickpeas you can skip this step and proceed as follows. I remind you that 200 g of dried chickpeas is equivalent to 600 g canned drained.
  Now drain the chickpeas, reserving the cooking water, and proceed with the recipe:

• Put in the bowl the onion, carrot, and celery stalk coarsely chopped, and chop for 5 sec. speed 7.
  Pour in the extra virgin olive oil and let it flavor for 3 min. reverse 120°C speed 1.

  

• Then add the tomatoes and half of the chickpeas with the drained and boiled potatoes. Place the measuring cup. Blend 5 sec speed 5.

• Pour into the bowl 700 g of water that we had previously set aside, and if more is needed, add more fresh water. Place the basket.
  Cook for 10 min reverse 100°C speed 1

• Open the bowl and pour the rice and 1 teaspoon of salt. Cook for the time indicated on the package with the basket at 100°C reverse speed spoon

  At this point, add the rest of the boiled chickpeas, that remain whole, the curry, and the sweet paprika, and cook with the basket, 1 min. reverse 100°C speed 1.

  

• If you want, add raw rosemary to taste and chili pepper, and serve.

  Here are the Chickpeas and Basmati Rice with Curry, prepared with the Thermomix