“Mediterranean-Inspired Vegetarian Pakistani Feast: Creamy Chickpea Curry with Fragrant Basmati Rice”

Allergens

N/A

Ingredients

• 1 cup basmati rice
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt, to taste
• Fresh cilantro, chopped for garnish
• Lemon wedges, for serving

Instructions

1. Rinse the basmati rice under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed rice, cover, and simmer for 10 minutes or until the rice is cooked through and fluffy. Set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
3. Add the garlic and ginger to the skillet and sauté for another 1 2 minutes, until fragrant.
4. Stir in the cumin seeds, coriander powder, turmeric, paprika, garam masala, and cayenne pepper, cooking for about 30 seconds or until the spices are well combined and fragrant.
5. Add the chickpeas to the skillet, stirring to coat them with the spice mixture. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
6. Season with salt, to taste, and reduce heat to low. Let the curry cook for 15 20 minutes, until slightly thickened and the flavors have melded together.
7. Serve the creamy chickpea curry over fluffy basmati rice, garnished with chopped cilantro and a lemon wedge on the side.

Chef’s Insight

Use high-quality spices to enhance the flavors in this dish. - To add extra depth of flavor, toast the cumin seeds before adding them to the skillet.

Notes

Adjust the cayenne pepper to your desired spiciness level.