• Chickpea Masala Curry With Basmati Rice
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Chickpea Masala Curry With Basmati Rice

Chickpea Masala Curry With Basmati Rice

  1. 0 mL Water - PANTRY ITEM
  2. 1 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tsp Paprika
  5. 5 g Ginger
  6. 1 Clove Garlic
  7. 1 tsp Garam Masala
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Cumin Seeds
  10. 5 g Coriander
  11. 200 g Chickpeas
  12. 1 Each Brown Onion
  13. 1 cup Basmati Rice
  1. 1 mL Water - PANTRY ITEM
  2. 2 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tsp Paprika
  5. 10 g Ginger
  6. 1 Clove Garlic
  7. 1 tsp Garam Masala
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Cumin Seeds
  10. 10 g Coriander
  11. 400 g Chickpeas
  12. 1 Each Brown Onion
  13. 1 cup Basmati Rice
  1. 1 mL Water - PANTRY ITEM
  2. 3 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tsp Paprika
  5. 15 g Ginger
  6. 2 Clove Garlic
  7. 2 tsp Garam Masala
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tsp Cumin Seeds
  10. 15 g Coriander
  11. 600 g Chickpeas
  12. 2 Each Brown Onion
  13. 2 cup Basmati Rice
  1. 1 mL Water - PANTRY ITEM
  2. 4 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tsp Paprika
  5. 20 g Ginger
  6. 2 Clove Garlic
  7. 2 tsp Garam Masala
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tsp Cumin Seeds
  10. 20 g Coriander
  11. 800 g Chickpeas
  12. 2 Each Brown Onion
  13. 2 cup Basmati Rice
  1. 2 mL Water - PANTRY ITEM
  2. 6 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 tsp Paprika
  5. 30 g Ginger
  6. 3 Clove Garlic
  7. 3 tsp Garam Masala
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 tsp Cumin Seeds
  10. 30 g Coriander
  11. 1200 g Chickpeas
  12. 3 Each Brown Onion
  13. 3 cup Basmati Rice

Prep:

  1. Wash and dice tomatoes.
  2. Peel and grate ginger.
  3. Drain and rinse chickpeas.
  4. Peel and crush garlic.
  5. Peel and finely chop onions.

Method:

  1. Add chickpeas to the tomato mixture, stir in water, and bring to a gentle simmer. Let it cook for 10-15 min, adding more water if needed.
  2. Stir in garam masala, salt, and pepper to taste. Serve hot, garnished with coriander, alongside the cooked rice.
  3. Add diced tomatoes, stir, and let simmer for 5-7 min until thickened.
  4. Meanwhile make rice. Use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes, stirring occasionally. Stand covered for 5 minutes, fluff up with a fork.
  5. In a large pan over medium heat, add cooking oil, cumin seeds (30 sec), chopped onions (3-4 min), then minced garlic and ginger (1-2 min). Add paprika and cook for 1 min.
  6. Instructions:.
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