Chickpea Curry
Very easy
Camille U.
Camille U.

Chickpea Curry

5 minutesPrep time

14 minutesCook time

610 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

Tomato sauce

100 g

Tomato sauce

Coconut milk

2 tbsp

Coconut milk

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 boiling water, cook the rice according to the packet instructions. Once it's cooked, drain and set aside.
  • Step 2
    Mince the onions.
  • Step 3
    Then sauté the garlic and onion in a pan with the spices (curry, cumin, ginger) and a drizzle of olive oil for 4 minutes.
  • Step 4
    Add the chopped tomatoes, 50 ml of water per person, the coconut milk and drained chickpeas. Season with salt and mix well. Cover and leave to cook for 10 minutes on low heat.
  • Step 5
    Plate the rice and serve the curry on top. (Optional: add some fresh cilantro.) And enjoy!