Curried Rice with Chickpeas

Curried Rice with Chickpeas
Staff Writer
Jason Lowe
Curried Rice with Chickpeas

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. 

Click here to see The Ultimate 1-Pot Meal Roundup.

2
Servings
780
Calories Per Serving
Deliver Ingredients

Notes

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.
 

Ingredients

  • 1  Tablespoon  unsalted butter
  • small white onion, finely chopped
  • celery rib, thinly sliced
  • 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  Cup  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.
 

Nutritional Facts

Total Fat
10g
14%
Sugar
23g
26%
Saturated Fat
3g
13%
Cholesterol
17mg
6%
Carbohydrate, by difference
154g
100%
Protein
23g
50%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
156mg
16%
Choline, total
12mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
80µg
20%
Iron, Fe
6mg
33%
Magnesium, Mg
165mg
52%
Manganese, Mn
6mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
472mg
67%
Selenium, Se
16µg
29%
Sodium, Na
1019mg
68%
Water
61g
2%
Zinc, Zn
4mg
50%

Rice Shopping Tip

Rice is enjoyed in almost all cuisines and is readily available globally. For a simple side dish to any meat or vegetable entrée, rice is a great complement.

Rice Cooking Tip

Be sure you are using the correct type of rice needed to obtain the result you are looking for. Long grain rice stays fluffy and individual while shorter grain rice is starchier. Also, rinse all rice before use.

Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.