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Spiced Chickpea Curry with Basmati Rice
Spiced chickpea curry of sautéed onion, garlic and ginger cooked with cumin, coriander, turmeric and chilli powder, then simmered with tomatoes, chickpeas and coconut milk, served with basmati rice.
- 400 g tinned chickpeas
- 1 whole onion
- 3 whole garlic cloves
- 15 g ginger, fresh
- 400 g tinned tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp chilli powder
- 200 ml coconut milk
- 150 g basmati rice
- 2 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse basmati rice under cold water until water runs clear. Boil 400 ml salted water, add rice, cover and simmer for 15 minutes until tender. Remove from heat and let stand 5 minutes.
- Step 2
Step 2: Finely chop onion, mince garlic and ginger.
- Step 3
Step 3: Heat oil in a large pan over medium heat. Add onion and cook for 5 minutes until softened.
- Step 4
Step 4: Add garlic and ginger, cook for 1 minute until fragrant.
- Step 5
Step 5: Stir in cumin, coriander, turmeric and chilli powder. Cook for 30 seconds to bloom spices.
- Step 6
Step 6: Add tinned tomatoes and chickpeas (drained and rinsed). Stir well.
- Step 7
Step 7: Pour in coconut milk and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
- Step 8
Step 8: Season with salt and pepper to taste.
- Step 9
Step 9: Serve curry over fluffy basmati rice.
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