Basmati rice with curry chickpeas

Dear foodies, are you ready for a new culinary journey? If my others ,,taste of” /culinary journey I showed you recipes from Italy, Japan, Mexico and the Middle East, this time I chose India. I would  like to go someday in this country. I’m fascinated about both their culture and cuisine. So colorful and so flavored!

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When I think of Indian cuisine, it automatically comes to my mind two things: rice and spices including curry which is mostly used. Without these two indrediente, I think Indian cuisine would have no meaning.

Basmati rice with curry chickpeas is like an avalanche of flavors, super easy to prepare and very tasty. For this recipe I used whole grain basmati rice, which I ordered it from Farmacia Ortomoleculara . The taste of this rice is pleasant, slightly fragrant, is considered one of the healthiest varieties of rice, enough nourishing and does not contain gluten.

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Here’s how you you can make yourself at home an Indian dish!
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INGREDIENTS ( for 3 servings)
250 gr. Whole Grain Basmati Rice
400 gr. chickpeas (I used canned chickpeas that are already cooked)
1 medium onion, chopped
4 cloves of garlic, minced
2 tablespoons of grated ginger
2 teaspoons of curry (or to taste; curry is very aromatic, so if you don’t like it, use less and instead put paprika)
1 tablespoon of tomato paste
3-4 tablespoons of olive oil
Salt and pepper (to taste)

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PREPARATION
First you have to wash  the rice under running water, then leave to soak for 20-30 minutes. After this time, put 250g. of whole grain basmati rice in 750 ml. water with a pinch of salt and let boil for 30 minutes. DO NOT mix the  rice while cooking!
And yes, whole grain basmati needs more water than a normal rice.

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Meanwhile, put 3-4 tablespoons of olive oil in a pan, fry the onion until it is translucent for a few minutes, then add the garlic and grated ginger and fry them for another 2-3 minutes, stirring constantly.

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Add 2 teaspoons of curry and stir. If  you need to add a little of olive oil, you can add it. After a minute, add the tomato paste, stir for a few seconds, then add the chickpeas. Mix everything well.

I added about 100 ml. of water over the chickpeas, mixed all well and left to cook only 1 minute (remember that the chickpeas that I used were already cooked). I tasted and I finally seasoned with salt and pepper.

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Basmati rice should be cooked by now. Put everything on a plate and enjoy this Indian dish.

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Bon Appetite!

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