Exquisite Vegetarian Pakistani Lunch: Aromatic Spiced Chickpea Curry with Fragrant Basmati Rice

Allergens

None

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 cups water
• 1 medium onion, diced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving
• Basmati rice, cooked according to package instructions

Instructions

1. In a large pot, combine chickpeas and water. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. Drain and set aside.
2. In a separate pan, heat oil over medium heat. Add onion and sauté until golden brown, about 5 minutes.
3. Add garlic, ginger, tomatoes, and spices to the onions. Cook for 5 minutes, or until tomatoes have softened and the mixture has thickened.
4. Add chickpeas to the pan and stir to combine. Cook for an additional 10 12 minutes, or until chickpeas are heated through and well coated in the spiced sauce. Season with salt to taste.
5. Serve the spiced chickpea curry over cooked basmati rice, garnished with fresh cilantro and lemon wedges.

Chef’s Insight

The combination of flavors and textures creates a symphony of taste, aroma, and mouthfeel that will captivate your senses.

Notes

Serve with a side of raita or yogurt sauce for added cooling balance.