Empty My Fridge
Accidental Roasted Chickpea And Curry Rice Recipe
Ingredients
- Chickpea · drained rinsed540 ml
- Red onion · sliced1
- Smoked paprika1 tsp
- Salt
- Black pepper
- Oil to coat
- Chili oil15–30 ml
- Cumin15 ml
- Coriander seed · crushed15 ml
- Garlic · minced2–3 cloves
- Chili pepper · minced1
- Tomato · chopped1
- Cayenne pepper1 ml
- Paprika2 ml
- Curry · powder5 ml
- Rice · rinsed250 ml
- Scant 250 mL stock or water
Instructions
- Toss the chickpeas, sliced onion, paprika, salt, pepper and oil together.
- Spread them on a baking tray and bake for 30 to 35 minutes.
- Heat the chili oil in a deep-sided pan over medium heat.
- Fry the cumin seeds and crushed coriander seeds until fragrant, about 1 minute.
- Add the sliced onion and sauté until it starts to brown.
- Add the garlic and green chili and sauté for a couple more minutes.
- Add the cayenne, paprika, curry powder, salt and chopped tomato.
- Cook until the tomato starts to break down, then add the rice and cook for another minute.
- Stir in the stock or water, raise the heat to medium high and bring to a bare boil.
- Lower the heat to medium low, cover and cook for 15 minutes.
- Turn off the heat and let it steam, covered, for another 10 minutes.
- Stir the roasted chickpeas into the rice and serve.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
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