Wednesday, 13 January 2010

Spicy Chickpeas with Coriander and Lime Rice

Let me tell you a bit about this. You see, it was never intended to be posted. This was something that I came up with really quickly, to take something healthy to work the next day for lunch. I took a quick picture and put it on Twitter.

Then there was a request by two people on Twitter for the recipe (@LesTroisChenes and @foodwinediarist – please follow them both). So hence me now putting this up.

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

Serves 2

1 tbsp Sunflower or Vegetable Oil

2 tbsp Madras Curry Powder

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.)


  1. This looks really tasty and I like chickpeas - so long as they are properly cooked, which can be a bit of a challenge with dried ones that have been knocking around for ages.

    So you will be joining us fellow vegetarians or was it a freudian typo?

  2. Hey Choclette,

    Thanks. That why I like to use tinned chickpeas rather than the dried ones. Now I have to say that was a typo (gold star for spotting it - i've just changed it). I won't be going vegetarian, but I'd happily eat a meal every now and then that didn't contain any meat - which is a big change.

  3. This looks utterly delicious, absolutely the sort of thing I love for my dinner in the evening. I make a lot of curries by Anjum Anand, do you have any of her books? The first one is the best.

  4. Thanks for posting the recipe. Sounds as delicious as it looks and simple to make. Another great idea for reducing the tinned chickpea mountain I found at the back of a cupboard recently! Thanks again.

  5. That looks great, is it your packed lunch?

  6. Aww James. I am so touched. Thank you so much for the kind mention.

    I missed the typo that Choclette spotted!

    You must know me a little by now. I love chickpeas and I pretty much like anything that is spicy, as long as its suitable for vegetarians. So this dish is certainly one for me :D Thank you.

  7. Yum! I love chickpeas, of course, being lebanese, and I am always interested in new ways to eat them! I found some recently that were fresh!

  8. This sounds delicious. Just my kind of food. Spicy chickpeas are just so comforting.

  9. your lunch looks amazing. i love chickpeas. one tip that my grandmother's sister passed onto me was to cook the chickpeas in some water with a teabag, cinammon, cardamom and bay leaf. even if you have a can instead of hard chickpeas you can do this for a bit and it brings a nice flavor to the dish.