What could be simpler than these curried chickpeas? For this week’s Quarantine Cuisine, Virginia whips up an easy recipe using pantry staples like tomatoes, coconut milk, and garbanzo beans. She even teaches you her secret to making the best rice!
1 tablespoon butter or olive oil
1 cup chopped onion
1 clove garlic, minced
1 28-oz can diced tomatoes, undrained
1 can coconut milk (not lite)
1 seeded, chopped jalapeno
1 tablespoon curry powder, or to taste
1 19-oz can chick peas, drained
½ cup chopped, fresh cilantro
5 cups hot, cooked basmati rice (see recipe below)
Heat butter or olive oil in a large pot. Add the chopped onions and minced garlic and cook 7-8 minutes, until or fragrant and golden. Add the tomatoes, coconut milk, jalapeno, and curry powder. Simmer for five minutes. Add the chickpeas, and simmer for an additional ten minutes. Remove from the heat, and add the chopped fresh cilantro. Serve over basmati rice.
- You can add sautéed tofu or chicken.
- You can serve with spiced chicken over polenta.
The trick to perfect basmati rice is to rinse it first, under running water, until the water runs clear. Doing so removes the starch and makes the rice fluffy, not sticky.
1 ¾ cup water
1–2 tablespoons butter, unsalted
½ teaspoon salt
1 cup basmati rice
Bring water, butter and salt to a boil in a medium pot. Add rinsed and drained rice and stir briefly. Cover,
turn heat to low and simmer 15 minutes or just until water is absorbed. Remove from heat and fluff rice
with a fork. Serve immediately.