By ashley park
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, add the rinsed basmati rice and 180 ml of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, chop the half onion into small pieces.
In a large pan, heat 1 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add 1 tbsp of curry paste to the pan with the onions and cook for another minute, stirring constantly to release the flavors.
Stir in the cooked chickpeas, canned diced tomatoes, and spinach leaves. Cook for 5-7 minutes, or until the spinach is wilted and everything is heated through.
Season the chickpea curry with 0.5 tsp of salt and 0.25 tsp of black pepper. Adjust the seasoning to taste.
Serve the chickpea curry hot with the fluffed basmati rice on the side or mixed in. Enjoy!
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Main Course Gluten-Free recipe is ready in 40 minutes and features cooked chickpeas, basmati rice, canned diced tomatoes and other delicious ingredients. Contains 420 calories total.
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, add the rinsed basmati rice and 180 ml of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, chop the half onion into small pieces.
In a large pan, heat 1 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add 1 tbsp of curry paste to the pan with the onions and cook for another minute, stirring constantly to release the flavors.
Stir in the cooked chickpeas, canned diced tomatoes, and spinach leaves. Cook for 5-7 minutes, or until the spinach is wilted and everything is heated through.
Season the chickpea curry with 0.5 tsp of salt and 0.25 tsp of black pepper. Adjust the seasoning to taste.
Serve the chickpea curry hot with the fluffed basmati rice on the side or mixed in. Enjoy!
Calories per Serving: 420
Your Rating:
