Rice and Chickpea Curry

Chickpeas. Not very popular here but still a lovely staple to have in your dry cereals basket. They come canned or whole in a package. I like the ones packed whole. They are cheaper and more in terms of quantity, therefore last longer and can be used in many recipes.

Photo by Polina Tankilevitch on Pexels.com

Chickpeas are high in protein which makes them an excellent alternative to meat. They keep you full longer and loaded with fibre so great help in your body’s waste management system.

Let’s get started on an easy dry chickpea curry that is great with rice and a salad.

Spices of choice.
Some rice, blend tomatoes, blended onions, ginger garlic paste and some already boiled chickpeas.

In a saucepan, fry your onion , it will splutter because its in liquid form so be careful. Add the ginger garlic paste and mix well then add the spices, let them cook and add the blended tomatoes.

You can blend some of the chickpeas with one boiled potato. This will thicken the curry.
Add the chickpeas and mix well, you can add some little water so it doesnt burn, and keep stirring. cook over low heat until the chickpeas are covered well with the sauce and absorbed the flavours. Add one tbsp of the dried fenugreek leaves at the end of cooking then switch off and garnish with coriander.

Served this with jeera rice and some avocado on the side. It is a perfect weeknight meal as it does not take too long to prepare and it is healthy and filling.

Final plate- Jeera rice, chickpea curry and avocado.

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