Comforting Chickpea Rice
- 1 cup basmati rice
- 2 tablespoons oil
- 2 dried chillies, thinly sliced
- 1 sprig of curry leaves
- 1 black cardamom
- 1 teaspoon crushed garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 2 cups water
- 400g canned chickpeas, drained and rinsed with water
Wash the rice until the water runs clear, then soak for 15 minutes.
After soaking the rice, drain the rice thoroughly.
Heat the oil in a pan over medium heat, then add the chillies, curry leaves, cardamom, ginger, garlic, cumin powder, turmeric powder, salt and drained rice.
Stir around gently using a fork so as not to break the rice. Fry the rice, stirring constantly for about 2 minutes, then add water and chickpeas.
Bring to boil, reduce the heat to low and cover the pan tightly. Cover with a piece of aluminium foil tightly and then put on a tight fitting lid. Cook undisturbed for 10-15 minutes or until the water had been absorbed and the rice is cooked.
Take off heat, uncover and leave undisturbed for 5 minutes to let the steam escape. Then fluff up the rice with a fork.
This chickpea rice is a quick and easy one pan dish. It’s wholesome and nutritious, delicious and fulfilling. It’s a good accompaniment with most curries.
Recipe and Photography by Aishath Nashidha (@nattulicious)