The Pioneer Woman Tasty Kitchen
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Chickpea Curry on Coconut Basmati Rice

4.00 Mitt(s) 4 Rating(s)4 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5

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Level: Easy

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Description

A tasty recipe that will impregnate your house with all the warm aromatic colors and the pleasant taste of this blend of ingredients.

Ingredients

  • FOR THE CURRY:
  • 14 ounces, weight Dry Chickpeas
  • 1 whole Sweet Onion, Chopped
  • 2 whole Large Tomatoes, Chopped
  • 6 cloves Garlic, Chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Curry Powder
  • 1 teaspoon Salt
  • 1 stick Cinnamon
  • Lemon Wedges, To Decorate And Drizzle Juice On Top
  • _____
  • FOR THE COCONUT RICE:
  • 2 cups Basmati Rice
  • 3 cups Water
  • 5 Tablespoons Canned Unsweetened Coconut Milk
  • 1 teaspoon Salt
  • 5 cloves Garlic, Chopped
  • 1 Tablespoon Parsley Flakes
  • 1 dash Chopped Cilantro, To Top

Preparation

For the curry:

Soak chickpeas in water overnight. Cook the chickpeas in a large pan with enough water to cover them for 2 hours.

In a large skillet add the chopped onion, tomatoes and garlic with the olive oil and cook over medium-heat around 10 minutes, stirring occasionally. Add the curry mixture, salt, cinnamon stick, the drained cooked chickpeas and 2 cups of water (I used the water from cooking the chickpeas). Bring to a boil, reduce to medium-heat, cover and cook 20 minutes until sauce is slightly reduced. Serve on top of coconut basmati rice with some lemon juice drizzled on top. Decorate with chopped cilantro and lemon wedges if desired.

For the coconut basmati rice:

Rinse and drain the rice. Combine the rice with water, coconut milk, salt, garlic and parsley in a large saucepan. Bring to a boil. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 8 to 10 minutes. Let rice stand, covered, 5 minutes before serving.

6 Comments

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DeliciousWordflux on 1.30.2011

Surely, you can use canned chickpeas instead, if you prefer. :)

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Marla Meridith on 1.29.2011

This rice dish looks wonderful – love coconut everything!

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alisonbakescakes on 1.29.2011

can you substitute canned chickpeas?

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seafieldfarm on 1.28.2011

Wow! I think I need to make this right now!

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mrsdub on 1.28.2011

This sounds amazing! It’s a good way to cook up chickpeas and have extra leftover to make some hummus too (I always find when I cook dried chickpeas, I do way too many!) I shall be making this soon.

4 Reviews

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sophigirl on 7.20.2012

My new go-to curry recipe. Super easy and satisfying. The flavor is just right for me.

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atablackbelt1997 on 5.11.2012

Thought this was very good, it was even better the next day. Could have used a little more spice, we added some cayenne to get a kick, but over all really good!

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lechelleb on 5.20.2011

Great! Even my kids loved it! Very flavorful and filling.

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mrstam on 3.15.2011

So hearty and satisfying, loved it!

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