The inspiration came from another foodie blog that I have really enjoyed following and reading – Allotment 2 Kitchen. Its all about ‘Mangocheeks’ passion for growing organic fruit and vegetables and then cooking with them in many different ways. It has completely opened my mind to eating vegetables and vegetarian food – don’t panic, I won't be going vegetarian.
Spicy Chickpeas with Coriander and Lime Rice
1 tbsp Sunflower or Vegetable Oil
1 tsp Cayenne Pepper
1 Garlic Clove, finely chopped
Ginger, thumb sized piece peeled and finely chopped
1 Red Onion, thinly sliced
2 Tomatoes, diced
1 tbsp Tomato Puree
1 cup Basmati Rice
Juice of a Lime
Coriander, bunch of
Salt and freshly ground pepper
:: Place a large frying pan on a medium heat and add the oil. Put the Madras Curry Powder and Cayenne Pepper in and cook for 2-3 mins to take the rawness out the spices. Then add the onion and cook for 5-10 mins until turning golden.
:: While the spices and onions are cooking, rinse your rice until the water goes clear, and place a large pan of water with a pinch of salt onto boil. Once the water is boiling add the rice, and continue to boil for 5 mins.
:: Add the garlic and ginger to the frying pan and cook for a further 2-3mins. Then add in your tin of tomatoes, tomato puree and chickpeas. Add a small dash of water. Stir well and cook for 6-8 mins.
:: Drain the rice in a colander, reserving some of the water in the pan. Put it back on the heat and place the colander on top of the pan, cover with either foil or a lid and leave the rice to steam for 10 mins. Tip: You really need to use a metal colander.
:: Once the rice is done, stir through a handful of coriander leaves and the juice of the lime. Stir another handful of coriander leaves through the chickpeas, season to taste. Leave both to cool.
(If you wish you can serve both these hot/warm, but I took them to work for lunch the next day cold.)