Chickpea and Tomato Curry with Cumin Rice
Aromatic Chickpea Tomato Curry with Fragrant Cumin-Spiced Basmati Rice
Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed
1 large onion, finely diced
3 cloves garlic, minced
1 inch piece ginger, grated
2 cans (14 oz each) diced tomatoes
1 can (14 oz) coconut milk
2 tablespoons vegetable oil
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
1 teaspoon garam masala
Salt and pepper to taste
Fresh cilantro for garnish
1 lime, cut into wedges
For the Cumin Rice:
2 cups basmati rice, rinsed
4 cups water
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
Directions:
Start with the cumin rice. Heat oil in a medium saucepan over medium heat. Add cumin seeds and toast until they become fragrant, about 30 seconds.
Add the rinsed rice and stir to coat with oil. Add water and salt, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until water is absorbed and rice is tender.
For the curry, heat oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger, cook for another minute until fragrant.
Add curry powder, ground cumin, coriander, turmeric, and cayenne pepper. Stir and cook for 30 seconds to bloom the spices.
Add diced tomatoes with their juice and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Add chickpeas and coconut milk. Stir well and bring back to a simmer. Reduce heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally until slightly thickened.
Stir in garam masala and season with salt and pepper to taste.
Fluff the rice with a fork when done.
Serve the curry over the cumin rice, garnished with fresh cilantro and lime wedges on the side.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 6 servings