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File in: Oil, Entree

Chickpeas and Curry Rice

Serves 4-6

  • 1 can chickpeas (drained and rinsed)
  • 1/4 cup olive oil
  • 1 onion (peeled and cut)
  • 4 large carrots (diced)
  • 4 cloves garlic (peeled and chopped)
  • salt and pepper, to taste
  • 1 lemon (juice of)
  • 1 box "A Taste of Thai: Yellow Curry Rice"

Heat a large pan on medium and add olive oil and diced onion. Let caramelize for approximately 30 minutes. (Be patient with the onions and you'll be rewarded with their sweet flavor) Fold over the onions about once every five minutes or so giving all sides a chance to caramelize.

Start rice per instructions on box. You could also substitute plain Jasmine rice if you don't like medium spicy food. Turn off the burner to the rice when it has about 5 minutes left and leave covered. Jasmine rice can burn easily on the bottom of the pot. This will allow it to finish cooking nicely while you finish up the chickpeas.

Add chickpeas and carrots to the onions. Fold them in with the onions. Let cook for approximately another 5 - 10 minutes. (We like our carrots with a slight crunch still. If you like your carrots softer than cook for an additional 5 - 10 minutes.) Add garlic when you're about to serve and fold it into the chickpeas. As soon as you smell the aroma of the garlic your dish is ready! Squeeze or pour the juice of one lemon over the chickpeas, fold mixture a few times, and then serve over the rice.