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Thursday, January 24, 2013

Chickpea Curry and Rice

You can cook the rice according to the instructions on the pack and cook the amount that you would need. Rice can be cooked on a stove or in the microwave. Here’s a quick way to do it. Put one cup of rice into 4 cups of water on the stove. Add a bit of salt if you like. When it begins to boil, turn the flame down and cook till soft right through, making sure the grains don’t overcook. Strain through a colander.

For the chickpeas (channa)

Open a can of boiled chickpeas. Use 1 cup and freeze the rest.
If you've got dried chickpeas, soak ½ cup in 1 cup of water overnight, drain and cook till soft.

Chop 1 large onion and 1 tomato roughly. Chop 2 cloves of garlic. Put them all in a grinder with 1 heaped teaspoon of yogurt and one teaspoon of curry powder. In a teaspoon of oil, fry this paste for five minutes, add the boiled chickpeas, 1 cup of water, salt to taste and cook till the gravy is reduced by half. Just before you turn off the flame, sprinkle a tablespoon of chopped cilantro leaves on top.

Spoon over the rice and enjoy.


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