If you're looking for a simple, nutritious and really complete dish, this chickpea curry with basmati rice is a perfect choice. This Indian-inspired vegan recipe is sure to win everyone over, as it wonderfully combines pulses, rice and a beautifully aromatic touch of spice.
Comforting and easy to prepare, this vegan chickpea curry with basmati rice is the perfect example of how you don't need to make things complicated in the kitchen to create something delicious. A flavourful and aromatic recipe made with ingredients we're sure to already have at home, and one that I think is ideal for preparing any day of the week, especially when we're usually short on time.
You'll see that it comes together in no time at all and makes a really complete plant-based dish. Here's the recipe for chickpea curry with basmati rice. I hope you enjoy it!
Ingredients
- 270 g cooked and drained chickpeas
- 120 g basmati rice
- 1 onion, finely chopped
- 1 tablespoon extra virgin olive oil
- 190 g fresh grated tomato
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika (sweet or hot, whichever you prefer)
- 1 teaspoon turmeric
- Salt and freshly ground black pepper (to taste)
- A few fresh coriander leaves
Method
- Heat some water in a saucepan or small pot and, once it comes to the boil, cook the rice, stopping the cooking 2 minutes before the time indicated on the packet.
- While the rice is cooking, heat the extra virgin olive oil in your Castel'Pro Cristel stainless steel rounded frying pan. Add the chopped onion and sauté until it starts to turn golden.
- Add the grated tomato and stir well so that it combines with the onion.
- Add the cooked chickpeas and all the spices. Stir to combine the ingredients and cook over a low heat for about 5 minutes, stirring frequently.
- Finally, add the cooked and drained rice. Stir well and cook over a low heat for a further 2–3 minutes.
- Turn off the heat and serve, adding a little fresh coriander on top.
