Chickpea (Chana) Curry and Basmati Rice

Curried chickpeas with perfectly prepared Basmati rice is a deliciously satisfying meal. An excellent source of protein, the beautiful nutty flavor of chickpeas is enjoyed as whole peas or slightly mashed to create this creamy curry.

chickpea curry

You will need the following ingredients:

  • Either 1 can of chickpeas or 1 cup dried chickpeas, soaked overnight and slow-cooked until tender and the skins splitting open
  • 1 Tablespoon coconut oil or butter
  • 1 small cooking onion, diced
  • 1 and ½ inch piece of ginger root, peeled and grated
  • 2 cloves fresh garlic, pressed through a garlic press or grated
  • 1 Tablespoon tomato paste
  • 1 teaspoon cumin seeds
  • ½ teaspoon dried coriander
  • 2 whole fresh chilies or ½ teaspoon spicy chili powder
  • 1 Tablespoon Garam Masala curry paste or powder
  • 1 cup coconut milk or cream
  • ½ teaspoon salt
  • ¼ lime squeezed fresh when done
  • ½ cup fresh chopped cilantro leaves, or flat-leaf parsley

 Directions:

  1. Using a potato masher, break up the chickpeas.
  2. Heat up a skillet on medium-high heat. When good and hot, melt the coconut oil or butter.
  3. Sauté the diced onion, grated ginger and garlic together until the onion softens. You should reduce the heat at this point to prevent burning the ginger and garlic.
  4. Stir in the tomato paste. You may add more coconut oil or butter if needed.
  5. Add all the spices over the sautéed onion, ginger and garlic once the onion is soft.
  6. Then add the slightly mashed chickpeas, coconut milk and salt.
  7. Stir everything well. Cover the skillet with a lid and simmer on low-medium heat for about 10 to 20 minutes. Stir once or twice to avoid sticking.
  8. Finally, turn off the heat and remove the skillet from the burner. Taste the curry for saltiness. Add more salt if you desire.
  9. Squeeze the ¼ lime into the curry and garnish with finely chopped cilantro or parsley leaves.

To Make Perfect Basmati Rice:

  • Soak about 1 cup of Basmati in a lot of warm water for about 15 minutes to 1 hr.
  • Rinse the rice several times by pouring the water through a sieve, adding more water to the rice and straining through a sieve – about 4 to 8 times.

  Removing as much starch as possible will make your Basmati soft and fluffy.

  • Place your rinsed Basmati in a pot of water (usually just a little less than double the rice amount – so for 1 cup of rice, use almost 2 cups of water)
  • Add 1 full tsp of butter and stir only once. After this, do not stir again (very important!)
  • Cover with a lid and bring to a very light boil.
  • Reduce heat to low-medium for about 10 to 15 minutes.
  • You know your Basmati is done when 1 or 2 holes appear at the top of your rice.
  • Turn the heat off and leave it covered for about 10 to 15 minutes.
  • Then take a fork and fluff up the Basmati by lightly running it along the top of the rice. Your Basmati will instantly fluff up and the rice grains will separate.

Enjoy!

The Power of Food is really Spiritual.
It not only brings the whole family together on the same table, but also brings the whole world together.

~ Vikas Khanna