Chickpea Curry (Indian Style) over Basmati Rice

Recipe by Kozmic Blues
READY IN: 30mins




  • 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.