Chickpeas with Coconut and Turmeric Rice
from nomoneynotime.com.au
⏲️ 30 minutes
🍽️ Serves 4
Tested by Simple Supper
Tested by Simple Supper
Notes
You can mix in some spinach if desired. You can also top with some coriander.
Ingredients
- 2 can chickpeas, drained
- 1 tbsp oil
- 1 yellow onion, chopped
- salt
- 2 clove of garlic, minced or grated
- 1 tbsp ginger, grated
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 can of tomatoes
- 2 tsp turmeric
- 2 cup basmati rice
- 2 cup coconut milk
- 2 cup water
- 1 cup yoghurt
- black pepper
- Juice of half a lemon
Instructions
- Rinse 1 cup of rice and cook in a pot with 1 cup water, 1 cup of coconut milk and 1 tsp of turmeric.
- In a large pot or pan, heat 1 tbsp of oil over medium high heat. Add in the chopped onion with a pinch of salt and fry for 3-4 minutes, until softened. Add in the ginger, garlic and spices and keep frying and stirring for another 1-2 minutes.
- Add in 2 cans of drained chickpeas and the canned tomatoes. Stir to combine, then let it simmer for 10-15 minutes, for the flavors to combine.
- In a small bowl, mix yoghurt with salt, black pepper, and lemon juice.
- Serve in bowls with rice, chickpeas and yoghurt sauce on the side.