Chickpea Curry and Rice

Chickpea Curry and Rice

This delicious Chickpea Curry and Rice recipe is packed full of protein and flavour, and a great dinner option for adults and children. Serve with rice or naan bread for a delicious meal the entire family will love.

This recipe was provided by the wonderful Chef Sonu at Guardian Forde.

Ingredients

• 500g can of chickpeas
• 2 large onions, chopped
• 3 fresh tomatoes or 3 tins diced tomatoes
• 4 bay leaves
• 1 Tbsp cumin seeds
• ½ Tbsp coriander powder
• ½ Tbsp cumin powder
• 1 Tbsp mild curry powder
• 1 Tbsp salt
• 5-6 Tbsp oil
• 2 Tbsp minced garlic
• ¼ bunch fresh coriander leaves

Instructions

1. Wash the chickpeas in a strainer.
2. Add the chickpeas in the pot with 4 litres of water and cook until the chickpeas are soft.
3. Heat oil in a pot, add cumin seeds and bay leaves.
4. Add chopped onions and cook until they turn a light golden brown colour. Add garlic and sauté for 2-3 min, add the ground spices, sauté for 1 minute and then add chopped tomatoes and salt.
5. Add chopped fresh green coriander and add the boiled chickpeas along with the water and cook on slow flame for 20-25 minutes .
6. Garnish with fresh green coriander.
7. Serve with rice.