Chickpea Curry with Rice

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Cook Rice

• 50g Basmati Rice

Prepare your basmati rice in a pot according to package instructions, ensuring you wash your rice until the water runs clear before cooking.

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Sauté Aromatics and Tomato

• 1 tsp Olive Oil
• 1 Small Onion
• 2 Garlic Clove
• 1/2 tsp Curry Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Turmeric
• 100g Chopped Tomatoes

Heat a pan over medium heat with olive oil. Add the chopped onion and minced garlic. Sauté until softened, about 2-3 minutes. Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for another minute to toast the spices. Then, add the chopped tomato to the pan and cook for another 2-3 minutes until it starts to break down.

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Simmer with Chickpeas

• 200g Chickpeas
• 40mL Light Cocunut Milk
• 40mL Vegetable Broth

Add the drained and rinsed chickpeas to the pan along with the light cocunut milk and vegetable broth. Bring to a simmer and let it cook for 10-15 minutes until the sauce thickens slightly. Season with salt and pepper to taste if needed.

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Serve

• 5g Fresh Cilantro

Serve the chickpea curry over cooked rice. Garnish with fresh cilantro.