Curry chickpea is a gluten-free, eggs-free, nuts-free, soy-free and lactose free African lunch stew made with chickpeas, onions and white rice.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: not vegan |
⏱ 42 mins – easy
🍽 2 servings – 1416 kcal per serving
|
Serving
606g |
Fat
25g |
Sat. fat
3g |
Sodium
684mg |
|
Carbs
260g |
Fibers
17g |
Sugars
12g |
Proteins
34g |
INGREDIENTS
- 16 ounce chickpeas
- 1 onion
- 1 tsp ginger
- 5 cloves garlic
- 3 tsp curry powder
- 1½ salt
- 1 tomato
- 2½ tbsp olive oil
- 18 oz white rice
TOOLS
- 1 colander
- 1 knife
- 1 pan
- 1 pot
- 1 wooden spoon
- 1 lid
STEPS
Rinse chickpeas in a colander.
In the same colander, drain the chickpeas.
Peel onion, tomato, ginger, and garlic, then chop them. Next, peel and mince garlic.
Heat olive oil in a pan. Stir in onions, curry powder, ginger, and garlic with a wooden spoon for 3 minutes. Add chickpeas, half a tsp of salt, and 2 tbsp of water to the pan. Cook the mixture for 2 minutes, then add tomatoes. Cook for 5 more minutes to get curry chickpea.
Heat 2 cups of water in a pot for 2 minutes. Add white rice and 1 tsp of salt, then cover the pot with a lid. Cook for 20 minutes on low heat, then remove the lid to get cooked white rice.
Serve curry chickpea with cooked white rice.
It’s ready to be served !
