Chickpeas with coconut, curry and rice

Method

1. Boil the rice following the packet instructions.
2. Cut the onion into thin strips and the pepper either into small dice or thin strips.
3. Gently fry the onion in olive oil and, when it’s translucent, add the pepper and salt.
4. When the onion and pepper have been cooking for about 10 minutes, add the chickpeas and stir well.
5. Add the coconut milk (it’s important to shake the can well) and after a few minutes add the curry.
6. Taste and adjust the salt and curry.
7. Serve with the boiled rice.
8. Done!
9. I recommend adding the curry and salt little by little until it’s just how you like it.
10. It’s just as delicious in a packed lunch.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 340 g	100 g	% IR*	Share
Energy	670 kcal	197 kcal	34 %
Fat	30 g	8.8 g	43 %
of which saturates	20 g	5.9 g	100 %
Carbohydrate	89 g	26 g	34 %
of which sugars	9.8 g	2.9 g	11 %
Fibre	12 g	3.5 g	—
Protein	16 g	4.7 g	32 %
Salt	1.6 g	0.5 g	27 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Basmati rice: 70 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos