These creamy curry chickpeas with rice are a unique vegetarian dish, simple and creamy, ideal for a quick lunch or a light dinner. Prepared without coconut milk, the chickpeas cook slowly with curry, carrots, and onion until they become soft and enveloping, creating a fragrant and flavorful cream. The basmati rice, fluffy and delicate, completes the dish perfectly. An easy, economical recipe full of flavor, capable of winning you over at the first taste.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 18 oz canned chickpeas
- 2 carrots
- 1 golden onion
- 1.7 cups vegetable broth (or water)
- 2 teaspoons curry
- to taste extra virgin olive oil
- to taste salt
- 1 tablespoon tomato paste (optional)
- 2.1 cups water
- 1.25 cups basmati rice
- to taste salt
Tools
- Immersion Blenders
Steps
Peel and finely chop the onion, and dice the carrots.
In a large pan, heat a drizzle of oil and sauté the onion and carrots until they become soft.
Add the tomato paste (optional) and stir for a couple of minutes.
Add the drained and rinsed chickpeas, mix well.
Pour in the vegetable broth (or water), adjust the salt, and add the 2 teaspoons of curry powder.
Cook over medium-low heat for about 12-15 minutes, stirring occasionally.Then, mash one-third of the chickpeas with a fork or an immersion blender.
By mixing, they will release starch and naturally create a thicker cream.
Continue cooking over low heat without a lid for another 5-10 minutes.
The water will evaporate and the broth will concentrate, making the cream thicker.
Taste and, if necessary, add an extra half teaspoon of curry.Bring the water to a boil with a pinch of salt.
Add the rice, lower the heat to the minimum, and cook covered for about 12-15 minutes, until the water is completely absorbed.
Fluff the rice with a fork before serving.
Storage
The curry chickpeas keep in the refrigerator for 2-3 days in an airtight container.
Cooked rice keeps well for 1 day, better if reheated just before serving.
Tips
Add a drizzle of raw oil or a sprinkle of fresh parsley before serving.
For an even creamier texture, blend half of the chickpeas before adding them to the rest.
If you like it spicy, add a pinch of chili pepper along with the curry.
FAQ (Frequently Asked Questions)
Can I use dry chickpeas instead of pre-cooked ones?
Yes, but you will need to soak them for 12 hours and cook them until they become soft, increasing the preparation times.
Do I need to rinse basmati rice?
It’s not mandatory, but I recommend rinsing basmati rice to remove excess starch and achieve well-separated grains.
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