Chickpea Curry
There’s always time for a chickpea curry, with its wonderful Indian flavors. A simple curry which you can make in just about half an hour. It’s not a bad idea to make extra quantities to save for later either. A chickpea curry tastes just as delicious cold or as a packed lunch.
Cook Time
Cook Time
  • 150g silver ricea sort of brown rice
  • 4 tomatoes
  • 400g chickpeas
  • 4tsp mustard seeds
  • 3tsp curry powder
  • 20g sesame seeds
  • 1tbsp sunflower oil
  • 1handful fresh coriander
  1. Heat half of the sunflower oil in a saucepan. Add half of the mustard seeds and wait until they start to pop.
  2. Add the rice and fry briefly until the rice starts to shine. Add plenty of boiling water and some salt and let everything boil until the rice is well-cooked. Afterward, drain the water
  3. Meanwhile, you can prepare the curry. Firstly cut the tomatoes into cubes.
  4. Heat up the rest of the oil and the mustard seeds in a frying pan and wait until it starts to fry.
  5. Fry the tomatoes and the curry powder until the tomatoes start to fall apart.
  6. Rinse the chickpeas with cold water in a sieve or colander and heat them up together with the tomatoes and sesame seeds for about 5 minutes.
  7. Serve with fresh coriander and season with salt and pepper.