Creamy Chickpea Curry with Spiced Basmati Rice (Gluten-Free, Vegan)

Allergens

None (Gluten-Free, Vegan)

Ingredients

• 1. 2 cups cooked chickpeas, drained and rinsed 2. 1 large onion, chopped 3. 2 cloves garlic, minced 4. 1
• inch piece ginger, minced 5. 1 green chili, finely chopped (optional) 6. 1 tbsp garam masala 7. 1 tsp turmeric 8. 1 tsp ground cumin 9. 1 tsp paprika 10. 1/2 tsp ground coriander 11. 1/2 tsp ground cinnamon 12. Salt, to taste 13. 1 can (14 oz) coconut milk 14. 1 cup basmati rice 15. 2 cups water or vegetable broth 16. 1 tbsp oil (vegetable or coconut oil) 17. Fresh cilantro, chopped for garnish

Instructions

1. In a large pan, heat the oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant, about 3 4 minutes.
2. Add the green chili (if using), spices (garam masala through cinnamon), and salt, and cook for another 1 2 minutes to release the aromas of the spices.
3. Stir in the coconut milk and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally.
4. Add the chickpeas and cook for another 10 minutes until heated through and the sauce has thickened slightly.
5. While the chickpea curry simmers, prepare the basmati rice according to package instructions or use a rice cooker.
6. Once the rice is cooked, fluff it with a fork and set aside.
7. To serve, divide the basmati rice among four bowls, and top with the creamy chickpea curry. Garnish with fresh cilantro and enjoy!

Chef’s Insight

This dish highlights India's diverse flavor palette, combining the earthiness of spices with the richness of coconut milk and tender chickpeas.

Notes

For a more authentic flavor, use Kashmiri red chili powder instead of regular green chilies.