Prep 10 mins
Cook 20 mins
This recipe was inspired by a dish I received in my "Meatless Monday" weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)
- 1 vidalia onion, chopped (or any large sweet onion)
- 4 garlic cloves, minced
- 1⁄4 teaspoon red chili powder, to taste
- 3⁄4 teaspoon cumin
- 1 1⁄2 teaspoons curry powder (I like the brand Madras)
- 1⁄2 teaspoon coriander
- 2 (14 1/2 ounce) cans chickpeas, half the liquid reserved
- 1⁄2 lemon, juice of
- 3 tablespoons tomato paste
- 2 teaspoons peanut butter
- 1⁄2 cup cilantro leaf
FOR THE RICE
- 1 1⁄2 cups basmati rice
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon turmeric
- 3 cups water
- 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.
i made an account JUST to post on this recipe! DELICIOUS!!! i loved blending part of it, it made the perfect texture. and the peanut butter?! GENIUS. I wish i had added more. I added some spinach and served it over blanched broccoli as an alternative to rice. but i loved this recipe!
Yum. I enjoyed this dish. Easy and quick to put together and tasty. Thanks for posting.
We had a party 2 weeks ago, and didn't have a clue what to cook for my daughter who is vegetarian. Thanks for posting this recipe. I had everything in my cupboard and fridge. The peanut butter made a huge difference in flavour - made it very creamy as I have lactose intolerance.
This dish was so popular that I had to tell my daughter to get her food quickly! I have made it a lot and guess what I'm having for dinner tonight? Very quick, easy and cheap to make! I added loads of fresh coriander which made it taste really fresh and full of flavour!