The amazing Chickpea Curry Rice Recipe you've BEAN waiting for

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Halve the red onion, toss the canned chickpeas (rinsed and drained) with the onion, smoked paprika, a pinch of salt, pepper and a drizzle of avocado oil. Spread on a parchment-lined tray and bake for 30-35 minutes.
2. Finely chop the other half of the onion, roughly chop the garlic, finely chop the green chilies and dice the tomato.
3. Rinse and drain the basmati rice 2-3 times and set aside.
4. Heat a sauté pan over medium heat. Add the chili oil, then the cumin and crushed coriander seeds, and fry for about 1 minute.
5. Add the chopped onion and sauté for a few minutes. Add the garlic and green chilies and sauté for a couple of minutes.
6. Stir in the cayenne, sweet paprika and curry powder. Add the tomato and 1 tsp salt and sauté for a couple of minutes.
7. Add the rice and sauté for another minute. Pour in the water, raise the heat to medium-high and stir. When the water starts to bubble, lower the heat to medium-low, stir again, cover and cook for 15 minutes.
8. Turn off the oven once the chickpeas are done. After the rice has cooked 15 minutes, turn off the heat and let it steam for another 10 minutes.
9. Gently fold the crispy chickpeas into the rice. Plate and serve topped with fresh cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionTomatoRiceRed onionChickpeaCanned chickpea