Mouthwatering Indian Vegetarian Lunch Box: Spicy Chickpea Curry & Tangy Tomato Rice

Allergens

None (excluding potential allergies to chickpeas or rice)

Ingredients

• 1 cup chickpeas, soaked overnight 2 cups basmati rice 1 large onion, finely chopped 2 tomatoes, chopped 1 tablespoon ginger
• garlic paste 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon red chili powder 1 teaspoon garam masala Salt, to taste 2 tablespoons oil

Instructions

1. Pressure cook the chickpeas with salt and turmeric until tender. Set aside.
2. Rinse basmati rice thoroughly under cold water. Cook according to package instructions. Keep warm.
3. In a pan, heat oil and add cumin seeds. Once they sizzle, add chopped onions and sauté until golden brown.
4. Add ginger garlic paste and cook for 1 minute.
5. Add tomatoes, turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 2 minutes, stirring occasionally.
6. Add cooked chickpeas to the pan and stir well. Cook for another 3 4 minutes on low heat.
7. Serve spicy chickpea curry over warm tangy tomato rice. Enjoy your flavorful Indian vegetarian lunch box!

Chef’s Insight

Adjust the spice levels according to your preference by adding more or less red chili powder.

Notes

Serve with raita or yogurt for a cooling contrast.