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Chickpea Masala Curry With Basmati Rice

Chickpea Masala Curry With Basmati Rice

Ingredients for One

  1. 200 grams chickpeas
  2. 1 tomatoes
  3. 0.5 cup basmati rice
  4. 5 grams coriander
  5. 0.5 brown onion
  6. 1 garlic
  7. 5 grams ginger
  8. 0.5 tsp cumin seeds
  9. 0.5 tsp garam masala
  10. 0.5 tsp paprika
  11. 0.25 cup water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams chickpeas
  2. 2 tomatoes
  3. 1 cup basmati rice
  4. 10 grams coriander
  5. 1 brown onion
  6. 1 garlic
  7. 10 grams ginger
  8. 1 tsp cumin seeds
  9. 1 tsp garam masala
  10. 1 tsp paprika
  11. 0.5 cup water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams chickpeas
  2. 3 tomatoes
  3. 2 cup basmati rice
  4. 20 grams coriander
  5. 1 brown onion
  6. 2 garlic
  7. 20 grams ginger
  8. 2 tsp cumin seeds
  9. 2 tsp garam masala
  10. 2 tsp paprika
  11. 1 cup water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams chickpeas
  2. 4 tomatoes
  3. 3 cup basmati rice
  4. 30 grams coriander
  5. 2 brown onion
  6. 3 garlic
  7. 30 grams ginger
  8. 3 tsp cumin seeds
  9. 3 tsp garam masala
  10. 3 tsp paprika
  11. 1.5 cup water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

  1. drain and rinse chickpeas
  2. peel and finely chop onions
  3. wash and dice tomatoes
  4. peel and crush garlic
  5. peel and grate ginger

Method:

  1. Instructions:
  2. 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.
  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. 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.
  6. Stir in garam masala, salt, and pepper to taste. Serve hot, garnished with coriander, alongside the cooked rice.
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