I just had this rice for lunch. It was so good so I decided to take photos and post the recipe. How have you been? I’ve been lazy and busy at the same time. I last posted on 4 of July. This recipe is very versatile. You can replace the chickpeas with beans. I think the red ones would go really well with yellow. You can also sub the potatoes with butternut squash or any other starch you deem desirable. I wish you a lovely evening.
Add the rice and chickpeas and stir until combined. Add the water and enough salt to taste. Bring to the boil, cover and simmer for 12 minutes without lifting the lid.Switch off the heat and let stand for ten minutes. Add cilantro, fluff the rice
Basmati Rice with Potatoes and Chickpeas
- 3-4 tablespoons olive oil
- 1 large onion, finely chopped
- 1/2-1 teaspoon dried chilli flakes
- 2 cups diced potatoes
- 400ml (13.5oz) can diced tomatoes
- ¾ teaspoon turmeric
- 1 teaspoon ground coriander
- 2 cups basmati rice washed until water runs clear and drained
- 1 x 540ml (19fl oz) can chickpeas rinsed and drained
- Salt to taste 3 ½ cups water
- A handful chopped cilantro
- Heat the olive oil in a heavy based 11-12 inch pan over medium heat. Sauté the onion and chilli flakes until the onion is light golden.
- Add the diced potatoes and cook for 5 minutes.
- Add the spices (turmeric coriander), cook 1 minute.
- Add the tomatoes and cook for 5 minutes.
- Add the rice and chickpeas and stir until combined.
- Add the water and enough salt to taste. Bring to the boil, cover and simmer for 12 minutes without lifting the lid.
- Switch off the heat and let stand for ten minutes. Add cilantro, fluff the rice and serve.