You should have seen the face my husband made when he heard what’s for dinner. 🙁 You should have seen the face my husband made when he took his first bite ……….. 🙂 ! His words… sweet, spicy with great texture. I will add …the bowl has quite a kick from the sriracha but the yogurt cools the palette. Randy then asked if I’ve been hangin’ with Raj again? No, this recipe did not come from Raj… it came from Fauxmartha, a clever informative blog containing creative recipes and helpful hints. She refers to this recipe as a pantry meal….and was correct in this case…..every ingredient was in the house. It’s a quick, flavorful and healthy meal that comes together in *no time.
*thinking of my college age nieces and nephews during finals week…..easy and protien packed!!!
Rice
2 cups water
1 tbsp. butter (optional)
Salt
1 cup basmati rice (I used brown)
Chickpea Sauce
1 tbsp. olive oil
1 sweet onion, diced
3 cloves garlic, minced
1 tbsp. (heaping) curry
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. coriander
1 large can (28 oz.) diced tomatoes
1 can (15 oz.) chickpeas, drained
1/3 c. half and half (or coconut milk) I used coconut milk. YUM
Salt
Garnish: plain Greek yogurt, cilantro, lime, sriracha
RICE: In a small saucepan, bring water, butter, and salt to a boil. Stir in basmati. Cover and turn heat to medium low. Cook for about 15-20 minutes or until liquid is absorbed. Remove from heat, keep lid on, and continue steaming until serving.
SAUCE: In a large skillet, heat olive oil until warm. Add in onion and garlic, sautéing until translucent, about 5 minutes. Season with salt.
Stir in spices and toast, about 1 minute. Add in tomatoes, chickpeas, and half and half (or coconut milk). Season with salt to taste. Cook for another 15 minutes or so to allow flavor to develop.
GARNISH: Serve chickpeas over rice. Top with fresh lime, yogurt, cilantro, and sriracha.
Adapted from Fauxmartha
Love that you included Randy in the story – ! 🙂 This looks so healthy and delicious.
P.S. Round two of Cards Against Humanity – soon!