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!
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.
Here’s how you you can make yourself at home an Indian dish!
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)
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.
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.
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.
Basmati rice should be cooked by now. Put everything on a plate and enjoy this Indian dish.
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