Chickpea Curry with Rice

Ingredients

• 30 oz canned chickpeas
• 15 oz canned crushed tomatoes
• 1 1/2 cup basmati rice
• 1 yellow onions
• 4 clove garlic
• 1 oz fresh ginger root
• 1 tbsp curry powder
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 3 tbsp vegetable oil
• 2 tsp salt
• 1/2 bunch cilantro(optional)

Method

1. 1

   Start the basmati rice.

2. 2

   Cook the diced onion in the oil over medium-high for 8 minutes, until deeply golden at the edges.

3. 3

   Add the minced garlic and grated ginger for 1 minute, then the curry powder, cumin, and turmeric for another minute.

4. 4

   Pour in the crushed tomatoes and the salt and cook 8 minutes until the sauce darkens and thickens.

5. 5

   Add the drained chickpeas and half a cup of water. Simmer 10 minutes, mashing some of the chickpeas to thicken the sauce.

6. 6

   Serve over the rice with cilantro on top.

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