Chickpea Curry
Very easy
Coline
Coline

Chickpea Curry

9 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)

Curry powder

1 tsp

Curry powder

Coconut milk

2 tbsp

Coconut milk

Cumin (ground)

1/2 tsp

Cumin (ground)

Red onion

1/4

Red onion

Garlic

1/4 clove

Garlic

Ginger (ground)

1/2 tsp

Ginger (ground)

Cilantro (fresh)

optional

1/10 bunch

Cilantro (fresh)

Tomato sauce

100 g

Tomato sauce

Utensils

Thermomix, Stovetop, Pot (small), Colander

recipe

  • Step 1
    Put the water, a pinch of salt and some olive oil in the Thermomix bowl. Insert the cooking basket with the rice, mix with the spatula, and cook at 120°C on speed 4. Cook according to the time indicated on the rice packet.
  • Step 2
    Meanwhile, mince the garlic and onion. Strain and rinse the chickpeas. When the rice is cooked, strain and set aside (cover it to keep it hot).
  • Step 3
    In the mixing bowl, fry the garlic and onion with the spices (curry, cumin, ginger) and a drizzle of olive oil for 4 minutes at 250°F in reverse mode on speed 1.
  • Step 4
    Add the chopped tomatoes, 1/2 cup of water per person, coconut milk and chickpeas. Season with salt and mix. Cover and cook for 10 minutes more.
  • Step 5
    If the rice needs reheating, put it on the Varoma tray for the last 5 minutes of the curry's cooking time. Plate the rice and put the curry on top. (Optional: add some fresh cilantro.) And enjoy!