Creamy Chickpea Curry with Rice and Pistachios

Method

1. 1

   Step 1: Combine the rinsed basmati with 2 1/4 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, cover and cook on the lowest heat for 15 minutes, then let it stand covered off the heat for 10 minutes before fluffing with a fork.

2. 2

   Step 2: Meanwhile, warm the coconut oil in a wide skillet over medium heat. Cook the onion with a pinch of salt for 8 to 10 minutes, until soft and turning golden at the edges.

3. 3

   Step 3: Stir in the garlic and ginger for 1 minute, then add the tomato paste, coriander, turmeric and half the garam masala. Keep stirring for 2 minutes, until the paste darkens to brick red and the spices smell toasty instead of raw.

4. 4

   Step 4: Pour in the crushed tomatoes and coconut milk, add the chickpeas and 1 tsp salt, and bring to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring now and then, until the sauce is thick enough to hold a trail from the spoon.

5. 5

   Step 5: Mash about a quarter of the chickpeas against the side of the pan and stir them back in; the broken beans are what turn the sauce creamy and spoonable. Finish with the remaining garam masala and adjust the salt.

6. 6

   Step 6: Toast the pistachios and sesame seeds in a small dry pan over medium-low heat for about 3 minutes, shaking often, until the sesame turns light gold. Spoon the curry beside the rice and scatter the nuts, seeds and cilantro over the top.

• #vegan
• #gluten-free
• #weeknight