Notes: This is spicy to very spicy depending on the type of pepper you use; if using dry chickpeas, soak them overnight for 12 hours
Makes: 4 servings
Total Time: 1 to 1 and a half hours, cook time: 30-60 minutes (depending on the type of rice and chickpeas used), prep time: 20 minutes
Ingredients
For Curry:
- 2 tablespoons curry powder (mild, medium or hot based on your preference – I use Lalah’s brand)
- 1 tablespoon garam masala (can be left out if you cannot find it in your area)
- 1/4 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 cups water
- 1 teaspoon oil (I use olive because of its nutritional value, but you can also use sunflower or vegetable)
- 1/2 -1 teaspoon salt (or to taste)
- 1/2 – 1 teaspoon pepper
- 1 small tomato
- 2 garlic cloves minced
- 1/2 small yellow onion diced
- 1 habanero, scotch bonnet or wiri wiri pepper, or a milder pepper (e.g. cayenne, jalapeño, green chili)
- 1 teaspoon ginger (ground or minced)
For Chickpeas and Vegetables:
- 1 cup rice (I use basmati rice but use any rice you prefer)
- 1 cup chickpeas, also called garbanzo beans (dry is better but canned is faster)
- 1/2 small yellow onion diced
- 2 green bell peppers, chopped or sliced
- 1 red bell pepper, chopped or sliced
- 2 garlic cloves, minced
- Salt to taste
- 2 cups spinach, chopped
Directions
Directions for curry: In a blender, or hand blend, combine ½ onion, garlic, oil, spices, tomato and the 2 cups of water. Blend until smooth and thick.
Directions for rice: Cook rice according to the package.
Directions for chickpeas/garbanzo and vegetables:
If using dry chickpeas/garbanzo beans:
- Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours.
- Boil two cups of water in a medium or large pot and then add the cup of chickpeas.
- Cover and simmer for approximately one hour until tender.
- Drain cool for 15 minutes.
If using canned chickpeas/garbanzo beans:
- Place chickpeas in a large bowl and wash.
- Boil two cups of water in a large or medium pot and then add the cup of chickpeas.
- Cover and simmer for approximately 25 -30 minutes until tender.
- Drain and cool for 15 minutes.
Directions continued:
- While chickpeas are cooling, chop the vegetables.
- Once the chickpeas are cool add the vegetables in the bowl and then add ½ the curry mixture, toss together and marinate for 15 minutes to 1 hour.
- Heat one tablespoon of oil in a large pan.
- Add in the remaining ½ onion, the rest of the curry mixture, the vegetables and chickpeas.
- Sauté for 2-3 minutes
Serve over the rice.
Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)
- Calories: 367g
- Fat: 8.75g
- Carb: 70g
- Protein: 16.25g