Chickpea curry

Name: Chickpea curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g silver rice (a type of brown rice); 4 tomatoes; 400 g chickpeas; 4 tsp mustard seeds; 3 tsp curry powder; 20 g sesame seeds; 1 tbsp sunflower oil; 1 handful fresh coriander

There’s always time for a chickpea curry, with its wonderful Indian flavours. You can make this simple curry in about half an hour. It’s not a bad idea to make extra 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. Do you want to discover more chickpea recipes ? Check out our recipe for this chickpea cauliflower dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

Servings: 2

150 g

silver rice a type of brown rice
4

tomatoes
400 g

chickpeas
4 tsp

mustard seeds
3 tsp

curry powder
20 g

sesame seeds
1 tbsp

sunflower oil
1 handful

fresh coriander

Instructions

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. Afterwards, 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 five minutes.
Serve with fresh coriander, and season with salt and pepper.