A meal made with simple ingredients, full of spices to give flavor: this chickpea curry is ready in 15/20 minutes!
Course Dinner, lunch
Cuisine Indian
Keyword Chickpea, Chickpeas, Curry, Spicy, vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2people
Calories 652kcal
Author Roberta
Ingredients
1cupBasmati rice160-170 gr
2cupsWater320-340 gr
For the saucy chickpeas:
1canCooked chickpeas
1tablespoonExtra virgin olive oil
½Chopped onion
to tasteGarlic powder
¼ teaspoonTurmeric powder
to tasteBlack pepper
¼teaspoonCumin powder
to tasteDry coriander seeds
¼ teaspoonGinger powder
to tasteCurry powder
¼ teaspoonGaram masala
to tasteSalt
Chili flakesoptional
½ + ¼ cupTomato sauce100 gr
1cupCoconut milk200 ml
Instructions
Basmati rice:
Rinse a cup of rice (170 gr), then put it into a pot with cold water (2 cups). Bring to a boil and let cook until the water is absorbed (keep an eye on it so the rice doesn't stick to the pot!)
For the saucy chickpeas:
While the rice cooks, prepare the chickpeas: pour about a tablespoon of extra virgin olive oil into a pan (wok), let it heat for a few seconds, add the chopped onion.
Add all the spices: garlic, turmeric, black pepper, cumin, a sprinkle of ground coriander seeds, ginger, curry, garam masala, salt and - if you want - chili flakes.TIP: do not put too much of the spices, adjust later.
After a minute: add rinsed canned chickpeas, tomato sauce and coconut milk.
Let the sauce thicken, then turn off the heat. Taste and adjust with spices if needed.