Curried Rice With Chickpeas St John Recipes

VEGAN CURRIED RICE WITH CHICKPEAS RECIPE

Steps:

• To begin making the Vegan Curried Rice with Chickpeas Recipe, heat a pressure cooker with oil. Add the ginger garlic and fry till soften. Add the fennel seeds as well. Saute for 10 more seconds
• Add the soaked and washed rice, curry powder salt and stock pressure cook for 4 whistle till the rice is done.
• Remove and mix well add the chickpeas as well and check for salt. Add chopped coriander leaves and serve.
• Serve the Vegan Curried Rice with Raisins and Chickpeas Recipe along with salads or Tomato Onion Cucumber Raita Recipe by the side.

CURRIED RICE WITH CHICKPEAS (ST JOHN)

Steps:

• Melt the butter in a saucepan over medium-high heat, and sauté the onion, celery and garlic until the onion is translucent; about six minutes. Add the curry powder, stir for a minute, then add the rice, chickpeas and stock, as well as the raisins and almonds, if using, and bring to a boil. Cover, turn the heat to medium-low, and simmer gently until the rice is tender and all the liquid absorbed; 15 to 20 minutes. Remove from the heat, stir in the chervil, season and set aside, covered, for five minutes. Fluff with a fork, then heap on to platters bordered with lemon wedges.

CHICKPEA CURRY (INDIAN STYLE) OVER BASMATI RICE

Steps:

• For the rice:.
• Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
• Add 1 tbsp butter to a skillet over medium heat.
• Add rice to skillet and toast in butter for a minute or two until fragrant.
• Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
• Next add 3 cups of water and cover.
• Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
• Remove from heat and let sit a minute or two.
• Fluff rice with fork, and keep covered until ready to serve.
• For the curry:.
• Saute onion and garlic over medium heat until softened and slighty browned.
• Add chili powder or chilli if using and cook for another minute or so.
• Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
• Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
• Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
• If pan seems try, please add a little water, 1/4 cup at a time.
• Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
• Add blended chickpeas back to the pan and cook for another 5 or so minutes.
• Finally, add the 2 tsp of peanut butter, until melted into the curry.
• Stir in 1/2 of the cilantro leaves.
• Season with salt and pepper to taste.
• Serve over the basmati rice and top with remaining cilantro leaves.