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Nutrition Facts

Serving Size 1 (509g)

Recipe makes 4 servings

The following items or measurements are not included below:

1/2 cup cilantro leaves

Calories 576
Calories from Fat 80 (14%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 2.8g 14%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 1046mg 43%
Potassium 750mg 21%
Total Carbohydrate 108.2g 36%
Dietary Fiber 13.1g 52%
Sugars 3.7g
Protein 17.6g 35%

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Chickpea Curry (Indian Style) over Basmati Rice

Recipe #174691 | 30 min | 10 min prep | add private note
Kozmic Blues

By: Kozmic Blues
Jun 26, 2006

This recipe was inspired by a dish I received in my "Meatless Monday" weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)

SERVES 4 (change servings and units)

Ingredients

FOR THE RICE

Directions

  1. 1
    For the rice:.
  2. 2
    Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
  3. 3
    Add 1 tbsp butter to a skillet over medium heat.
  4. 4
    Add rice to skillet and toast in butter for a minute or two until fragrant.
  5. 5
    Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
  6. 6
    Next add 3 cups of water and cover.
  7. 7
    Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
  8. 8
    Remove from heat and let sit a minute or two.
  9. 9
    Fluff rice with fork, and keep covered until ready to serve.
  10. 10
    For the curry:.
  11. 11
    Saute onion and garlic over medium heat until softened and slighty browned.
  12. 12
    Add chili powder or chilli if using and cook for another minute or so.
  13. 13
    Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
  14. 14
    Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
  15. 15
    Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
  16. 16
    If pan seems try, please add a little water, 1/4 cup at a time.
  17. 17
    Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
  18. 18
    Add blended chickpeas back to the pan and cook for another 5 or so minutes.
  19. 19
    Finally, add the 2 tsp of peanut butter, until melted into the curry.
  20. 20
    Stir in 1/2 of the cilantro leaves.
  21. 21
    Season with salt and pepper to taste.
  22. 22
    Serve over the basmati rice and top with remaining cilantro leaves.

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Featured Reviews for This Recipe

From: VisforVegetarian

On Jul 13, 2008

Excellent dish! Ingredients are not hard to find and cooking is straight-forward. Clean-up may be a bit more than usual. This dish overall is great: great taste, good looking, and very healthy! Plus it's vegetarian. : ) This is a meal which I would make for guests. When I made this meal tonight, I followed the instructions exactly except I added some olive oil when saute-ing the onions. I wonder how this recipe would taste with a little more peanut butter..

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  • From: Chef #729091

    On Mar 9, 2008

    This is VERY good! It was easy and super fast to make, which is exactly what I need with a baby running around. I did not have any lemon juice, but it tastes fine. Also, I was hesitant to add the peanut butter because it sounds too odd. The next time I make this I will add the peanut butter to try it!!! Thanks so much for this recipe.

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    From: Maito

    On Jan 15, 2008

    We liked this. I doubled the spices, onion, lemon and tomato paste, but I think I could have done even more to punch up the flavor. The peanut butter makes this a little different from most chana masala/chole recipes. Thanks, Kozmic.

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    From: MelNTex

    On Jun 30, 2006

    Great flavor but had to add almost all the reserved liquid, like the idea of adding something green to it, next time.

    0 people found this review helpful

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  • Read all 5 reviews

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