Chickpea curry with rice

Ingredients for 4 portions

• 2 tbspRapeseed oil
• 1Yellow onion, finely chopped
• 3 clovesGarlic, finely chopped
• 1 tbspGinger, grated
• 2 tbspCurry powder
• 400 gCrushed tomatoes
• 400 mlCoconut milk
• 500 gChickpeas, drained and rinsed
• to tasteSalt

On the side

• 300 gRice

Method

1. Chop the onion and garlic and grate the ginger.
2. Heat the oil in a saucepan over a medium heat and fry the onion for 6–7 minutes, until soft and lightly golden.
3. Add the garlic, ginger and curry powder and fry, stirring, for 1 minute until fragrant.
4. Pour in the crushed tomatoes and coconut milk, add the chickpeas, season with salt and bring to the boil.
5. Simmer the curry uncovered for 20 minutes, stirring now and then, until the sauce has thickened.
6. Meanwhile, boil the rice in plenty of salted water for 16–18 minutes until tender, then drain.
7. Check the curry for salt and serve with the rice.

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