- Serves: 4-6
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 3 cloves garlic, crushed
- 2 cm piece root ginger, peeled and finely chopped
- 1-2 tsp hot mango pickle
- 2 x 400 g cans chickpeas, drained
- salt and freshly ground black pepper
- 400 g basmati rice
- 600 ml water
- 1 x 400 ml can coconut milk
- 1 tbsp tomato purée
- 1 small bunches coriander, chopped
- Greek yogurt, to serve
Tips and Suggestions
Try using reduced fat coconut milk. For more information on healthier eating see eatwell.gov.uk
1. Heat a small frying pan over a medium heat and dry-fry the cumin and coriander seeds for 1-2 minutes until lightly toasted. Transfer to a pestle and mortar and crush to a coarse powder.
2. Heat the vegetable oil in a large pan over a medium heat and fry the onions, garlic and ginger for 5 minutes, or until softened and translucent.
3. Stir in the hot mango pickle and chickpeas, season with salt and freshly ground black pepper and fry over a low-medium heat for 10 minutes. Stir in the crushed cumin and coriander seeds.
4. Tip in the rice and stir to coat thoroughly then pour in the water, coconut milk and tomato purée. Give everything a quick stir then bring to the boil.
5. As soon as it comes to the boil, reduce the heat to a gentle simmer and cover tightly with a lid.
6. Simmer for 15-20 minutes or until all the excess liquid has been absorbed and the rice is cooked.
7. Remove from the heat and stir in the fresh coriander. Serve hot or at room temperature with Greek yogurt on the side.
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