Curried chickpeas and rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chickpeas; (garbanzo beans) |
| 1 | Carrot; sliced | |
| 1 | Potato; diced | |
| 1 | medium | Onion |
| 3 | larges | Cloves of garlic; (up to 4) |
| Curry to taste; (some like more than others) | ||
| Salt and pepper to taste | ||
| 2 | cups | Rice; uncooked |
| 4 | cups | Water |
| ½ | cup | White wine |
Directions
Dice and fry onions in a medium-hot pot in some olive oil. Chop garlic finely and add in. Add carrots, potato and chickpeas. Put in the water and wine, and allow to boil. At this point, the curry, salt and pepper can be added as well. Rinse rice, and add it to the boiling mixture. Let the whole thing come to a boil for about 5 minutes. Cover and let simmer for about half an hour until the rice and potato have reached your preferred "doneness".This makes a great side dish or main dish. I've found that serving it on a bed of lettuce adds a pretty touch and a nice refreshing compliment to the rich taste and texture.
Serves: 6-8
Preparation time: Approx. 1 hr
Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998
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