Chickpea Curry
Very easy
Camille U.
Camille U.

Chickpea Curry

Prep Time

5 minutes
Prep time

Cooking

14 minutes
Cook time

Calories

512 cal.
Per serving

Ingredients for 1

Chickpeas (canned)

100 g

Chickpeas (canned)

White rice (long grain)

70 g

White rice (long grain)

Red onion

1/4

Red onion

Crushed tomatoes

100 g

Crushed tomatoes

Coconut milk (full fat)

30 ml

Coconut milk (full fat)

Garlic

1/4 clove

Garlic

Curry powder

1 tsp

Curry powder

Cumin (ground)

1/2 tsp

Cumin (ground)

Ginger (ground)

1/2 tsp

Ginger (ground)

Cilantro (fresh)

optional

1/10 bunch

Cilantro (fresh)

Utensils

Stovetop, Pot (small), Colander

recipe

  • Step 1
    In a pot of salted boiling water, cook the rice according to package instructions. Once cooked through, drain & keep warm.
  • Step 2
    Meanwhile, peel & finely chop the onions.
  • Step 3
    Heat a drizzle of olive oil in another pot, over medium-high heat. Add the minced onions, grated garlic, powdered curry, cumin & ginger. Sauté for 1-2 min, stirring constantly.
  • Step 4
    Reduce the heat to low & add : the chopped tomatoes, coconut milk, 50 ml of water per serving & the drained chickpeas. Season with salt & pepper. Stir, cover & leave to simmer for 10 min.
  • Step 5
    Serve the chickpea curry with a side of fluffy rice. Top with fresh cilantro & some minced red onions, if you have some left. Enjoy !