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Curried Rice with Chickpeas Recipe
Sep 28, 2012 @ 3:37 PM
Posted by
Daily Value: 30%
Servings: 2
High-Fiber
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 605Daily Value: 30%
Servings: 2
High-Fiber
Gluten-Free, Wheat-Free
| Fat | 14g | 21% |
| Saturated | 4g | 22% |
| Trans | 0g | 0% |
| Carbs | 108g | 36% |
| Fiber | 6g | 24% |
| Sugars | 13g | 0% |
| Protein | 14g | 28% |
| Cholesterol | 15mg | 5% |
| Sodium | 864mg | 36% |
| Calcium | 160mg | 16% |
| Magnesium | 92mg | 23% |
| Potassium | 645mg | 18% |
| Iron | 7mg | 39% |
| Zinc | 2mg | 14% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 8mg | 13% |
| Thiamin (B1) | 1mg | 40% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 5mg | 24% |
| Vitamin B6 | 0mg | 19% |
| Folic Acid (B9) | 261µg | 65% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 21% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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In 1846, curry’s place in the hearts and minds of the British people was forever fixed when William Makepeace Thackeray wrote "Poem to Curry," with its sweeping conclusion, "Tis, when done/A dish for Emperors to feed upon." So as it turns out, St. John’s vegetarian curry is British to the core, although some Brits do lament its kudzu-like way of overtaking fish and chips as the national dish. It starts with a quick sauté of onion, celery, and garlic in butter, along with a heaping spoonful of curry powder. Chickpeas are used here for a vegetarian source of protein, but any large legume will do, including fava beans or giant white butterbeans.
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 small white onion, finely chopped
- 1 celery rib, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup basmati rice
- 1/2 cup drained canned chickpeas
- 1/4 cup golden raisins (optional)
- 1/4 cup toasted, slivered almonds (optional)
- 1 3/4 cups vegetable stock
- 2 tablespoons coarsely chopped chervil
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
DIRECTIONS
In a saucepan over medium-high heat, melt the butter. When the frothing subsides, sauté the onion, celery, and garlic until the onion is translucent, about 6 minutes. Add the curry powder, stirring to release its aroma, for about 1 minute. Add the rice, chickpeas, and stock as well as the optional raisins and almonds; bring to a boil. Cover and reduce the heat to medium-low to maintain a gentle simmer. Cook until the rice is tender and all the liquid is absorbed, 15-20 minutes.
Remove from the heat, stir in the chervil, season with salt and pepper, and set aside, covered, for 5 minutes.
Fluff with a fork, then heap onto platters bordered with lemon wedges. Encourage guests to add a squeeze or two to the whole affair.
Recipe Details
Servings: 2Notes and Substitutions:
Reprinted with permission from Come In, We’re Closed © 2012 by Christine Carroll and Jody Eddy, Running Press, a member of the Perseus Books Group.
