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Ingredients
- FOR THE CURRY:
- 14 ounces, weight Dry Chickpeas (can sub in canned chickpeas)
- 1 whole Sweet Onion, Chopped
- 2 whole Large Tomatoes, Chopped
- 6 cloves Garlic Chopped
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Curry Powder
- 1 teaspoon Salt
- 1 stick Cinnamon
- Lemon Wedges, To Decorate And Drizzle Juice On Top
- _____
- FOR THE COCONUT RICE:
- 2 cups Basmati Rice
- 3 cups Water
- 5 Tablespoons Canned Unsweetened Coconut Milk
- 1 teaspoon Salt
- 5 cloves Garlic Chopped
- 1 Tablespoon Parsley Flakes
- 1 dash Chopped Cilantro, To Top
Preparation
Step 1
For the curry:
Soak chickpeas in water overnight. Cook the chickpeas in a large pan with enough water to cover them for 2 hours.
In a large skillet add the chopped onion, tomatoes and garlic with the olive oil and cook over medium-heat around 10 minutes, stirring occasionally. Add the curry mixture, salt, cinnamon stick, the drained cooked chickpeas and 2 cups of water (I used the water from cooking the chickpeas). Bring to a boil, reduce to medium-heat, cover and cook 20 minutes until sauce is slightly reduced. Serve on top of coconut basmati rice with some lemon juice drizzled on top. Decorate with chopped cilantro and lemon wedges if desired.
For the coconut basmati rice:
Rinse and drain the rice. Combine the rice with water, coconut milk, salt, garlic and parsley in a large saucepan. Bring to a boil. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 8 to 10 minutes. Let rice stand, covered, 5 minutes before serving.