Steps

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

  

• Once soaking time is over, let’s start cooking.
  Wash the vegetables, and put them whole in the pot along with the chickpeas.

  

• Add water until it doubles the height of the legumes, but be careful not to exceed the maximum level indicated in the pot.
  At this point, if you use a pressure cooker, cook for at least 25/30 minutes from the moment it whistles.

  

• If you opt for classic cooking, cook for about 1 and a half hours, adding water little by little, which, remember, must be hot, never cold, otherwise the chickpeas will remain hard.

  

• Once cooking is complete, scoop out the vegetables with a slotted spoon, place them in a glass bowl, and blend them.

  

• This will create a little cream, which we’ll add to the dish at the end.

  

• When the chickpeas are cooked, make sure the cooking water is at least about 2 fingers above the legumes, bring back to a boil, and add the rice.

  Be careful to keep the flame low, and stir often, otherwise they stick to the bottom, add the curry and sweet paprika, adjust salt and pepper and if you like, a touch of chili pepper. If necessary, you can add more water.
  At the end of cooking, add the vegetable cream we prepared earlier, stir, and season with a little 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, place the chickpeas and (if you have no glucose issues, also the potatoes cut into 2 cm pieces) in the basket, with the soaking water in the jug at least 1 L.
  Place the Blade Cover. Put the drained chickpeas and water in the jug, set Slow Cook/Thermomix Reverse/2 h 30 min./208°F.
  .

  

• If you opt for canned chickpeas, you can skip this instruction and proceed as follows. Remember that 200 gr of dried chickpeas equals 600 gr canned, drained.
  Now drain the chickpeas retaining the cooking water, and proceed with the recipe:

• Put in the jug the onion, carrot, and celery stalk coarsely cut, and chop for 5 sec. speed 7.
  Add the extra virgin olive oil and flavor for 3 min. reverse rotation 248°F speed 1.

  

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

• Pour 700 gr of water into the jug, which we had previously set aside and if more is needed, add more fresh. Place the basket.
  Cook for 10 min reverse rotation 212°F speed 1

• Open the jug and pour the rice and 1 teaspoon of salt. Cook for the time indicated on the package with the basket at 212°F reverse rotation spoon speed

  At this point, add the remaining whole boiled chickpeas, the curry, and sweet paprika, and cook with the basket, 1 min. reverse rotation 212°F 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