“Pakistani Vegan Feast: Spicy Chickpea Curry & Aromatic Basmati Rice”

Allergens

N/A (Vegan)

Ingredients

• 1 cup uncooked basmati rice
• 2 cups water
• Salt, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can chickpeas (15 oz), drained and rinsed
• 1 can diced tomatoes (15 oz)
• 1 cup vegetable broth
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. Rinse the basmati rice under cold water and drain. In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then lower the heat to low, cover, and cook for 15 20 minutes or until the rice is cooked through and fluffy. Set aside.
2. In a large skillet or wok, heat olive oil over medium heat. Add the chopped onion and sauté until golden brown, about 4 5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute.
3. Add cumin seeds, coriander powder, turmeric powder, and red chili powder to the skillet, stirring continuously for 1 2 minutes or until fragrant.
4. Stir in the drained chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 10 15 minutes, or until the curry has thickened to your desired consistency. Season with salt to taste.
5. To serve, spoon the spicy chickpea curry over the cooked basmati rice, garnish with fresh cilantro leaves, and serve with lemon wedges on the side.

Chef’s Insight

The key to this recipe is balancing flavors - make sure to adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.

Notes

Feel free to add more vegetables like bell peppers, zucchini, or green peas to the curry for added nutrition and texture.