This chickpea curry is perfect for a foggy autumn afternoon. It is spicy, fragrant and warm. I like to eat this with a nice piece of pita bread or naan. It’s easy and quick to whip up and the leftovers are great for lunch. Add cut up chicken breast for additional protein.
2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
Red pepper flakes to taste
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
Cook the basmati rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder, garlic and red pepper flakes and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas and coconut milk. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
Warm the pita or naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
This recipe is Ree Drummod’s from Food Network.com. Ree adds honey and sriracha to her curry. I omit them and add red pepper flakes.