Chickpea Curry on Basmati Rice

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the basmati rice and a pinch of salt, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

2. 2

   While the rice is cooking, heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in the curry powder, cumin, coriander, and turmeric, and cook for another minute until the spices are fragrant.

4. 4

   Add the diced tomatoes and cook for 2-3 minutes, until they start to break down.

5. 5

   Pour in the coconut milk and add the drained and rinsed chickpeas. Bring the mixture to a simmer, then reduce the heat and continue to simmer for 10-15 minutes, stirring occasionally, until the curry thickens.

6. 6

   Season the chickpea curry with salt to taste.

7. 7

   Fluff the cooked basmati rice with a fork and serve it on plates or in bowls.

8. 8

   Spoon the chickpea curry over the rice and garnish with fresh cilantro leaves.

9. 9

   Serve hot and enjoy your Chickpea Curry on Basmati Rice.