There’s always time for a chickpea curry, with its wonderful Indian flavours. A simple curry which you can make in just about half an hour. It’s not a bad idea to make extra quantities to save for later either. A chickpea curry tastes just as delicious cold or as a packed lunch.
A chickpea curry and a healthy diet
Chickpeas are high in fibre and plant protein, and can be a delicious part of a healthy diet.
Their robust taste combines perfectly with silver rice, with its nutty flavour and high bran content.
Are you keen to discover more chickpea recipes ? Check out our recipe for this chickpea cauliflower dish.
|150 g||silver rice a sort of brown rice|
|4 tsp.||mustard seeds|
|3 tsp.||curry powder|
|20 g||sesame seeds|
|1 tbsp.||sunflower oil|
|1 handful||fresh coriander|
Heat half of the sunflower oil in a saucepan. Add half of the mustard seeds and wait until they start to pop.
Add the rice and fry briefly until the rice starts to shine. Add plenty of boiling water and some salt and let everything boil until the rice is well-cooked. Afterward, drain the water
Meanwhile, you can prepare the curry. Firstly cut the tomatoes into cubes.
Heat up the rest of the oil and the mustard seeds in a frying pan and wait until it starts to fry.
Fry the tomatoes and the curry powder until the tomatoes start to fall apart.
Rinse the chickpeas with cold water in a sieve or colander and heat them up together with the tomatoes and sesame seeds for about 5 minutes.
Serve with fresh coriander and season with salt and pepper.
|Ingredients||chickpeas, curry powder, fresh coriander, mustard seeds, sesame seeds, silver rice, sunflower oil, tomato|
|Courses||lunch, main course|
|Special Diets||free from celery, gluten-free, lupin-free, no-added sugar, nut-free, peanut-free, soy-free|
|Difficulty||level 1 (easy)|
|Cooking time||15-30 minutes|
|Season||autumn, spring, summer, winter|
|Number ingredients||5-10 ingredients|
|Preparation method||baking, cooking|
|Type of dish||rice dish, salad|