Spiced chickpea curry with fluffy rice and a cooling yogurt-style raita

$1.72/serving$1.77at the cheapest of your stores this week · 15 ingredients on sale

Ingredients

• chickpeas1 can (540 ml), drained
• basmati rice1 cup
• yellow onion1 ea
• garlic3 cloves
• ginger1 thumb
• roma tomato3 ea
• cumin1½ tsp
• ground coriander2 tsp
• turmeric¾ tsp
• chili powder (optional)1 tsp
• sour cream⅓ cup
• cucumber½
• cilantro (optional)a handful
• lemon½
• lemon juice2 tbsp

Method

1Start the rice

• •Rinse the basmati rice in a fine mesh sieve until the water runs clear.
• •Combine the rice with 1½ cups salted water in a pot and bring to a boil.
• •Cover and cook on low 12 minutes until the grains are tender.
• •Let it rest, covered, for 5 minutes.

2Prep

• •Meanwhile, finely dice the onion.
• •Mince the garlic.
• •Grate the ginger.
• •Chop the tomatoes into 1/2 inch pieces.
• •Grate the cucumber and squeeze it dry in your fist for the raita.

3Build the masala

• •Heat 2 tbsp oil in a wide pan over medium heat.
• •Cook the onion, stirring occasionally, 8 minutes until golden at the edges.
• •Add the garlic and ginger and cook 1 minute.
• •Add the cumin, coriander and turmeric, plus the chili powder if desired, and toast 45 seconds until the spices smell nutty.
• •Add the tomatoes and a pinch of salt.
• •Cook 6 to 8 minutes, mashing, until the oil separates at the edges of the paste.

4Simmer

• •Stir in the chickpeas and ¾ cup water.
• •Simmer 10 minutes, mashing a few chickpeas against the pan to thicken.
• •Finish with the lemon juice.

5Raita & plate

• •Stir the grated cucumber into the sour cream with a pinch of salt to make the raita.
• •Serve the chana over the rice.
• •Add the raita on the side.
• •Garnish with cilantro if desired.