Curried Rice with Chickpeas

Staff Writer
Curried Rice with Chickpeas
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
480
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
  • 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 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.
 

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.

Nutritional Facts

Total Fat
8g
13%
Sugar
2g
N/A
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Protein
11g
22%
Carbs
90g
30%
Vitamin A
77µg
9%
Vitamin B6
0.5mg
27.2%
Vitamin C
10mg
16%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
6%
Vitamin K
77µg
97%
Calcium
106mg
11%
Fiber
7g
28%
Folate (food)
45µg
N/A
Folate equivalent (total)
396µg
99%
Folic acid
206µg
N/A
Iron
6mg
33%
Magnesium
61mg
15%
Monounsaturated
2g
N/A
Niacin (B3)
4mg
21%
Phosphorus
193mg
28%
Polyunsaturated
1g
N/A
Potassium
394mg
11%
Sodium
987mg
41%
Thiamin (B1)
0.6mg
39.4%
Trans
0.2g
N/A
Zinc
2mg
12%

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