Layers of fragrant basmati rice, tender chickpeas, and aromatic spices. Marian developed this recipe over months of testing until even the most devoted meat-eaters were asking for seconds.
Prep: 20 minutes
Cook: 45 minutes
Serves: 6
Ingredients
- 2 cups basmati rice, soaked 30 minutes
- 400g cooked chickpeas (or 1 tin, drained)
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 potatoes, cubed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 4 cardamom pods
- 2 bay leaves
- Salt to taste
- Fresh coriander for garnish
- Oil for cooking
Method
- 1Cook the sliced onions in oil until golden brown. Remove half and set aside for layering.
- 2Add the spices to the remaining onions and cook until fragrant.
- 3Add the tomatoes and cook down to a paste.
- 4Add the chickpeas, potatoes, and enough water to just cover. Simmer until potatoes are tender.
- 5In a separate pot, parboil the soaked rice until just half-cooked. Drain.
- 6Layer the rice and chickpea curry in a heavy-bottomed pot, starting and ending with rice.
- 7Top with the reserved fried onions. Cover tightly and cook on very low heat for 20 minutes.
- 8Rest for 5 minutes, then gently fold to mix the layers. Garnish with fresh coriander.
Notes
This is also available as a dehydrated meal in our shop — just add boiling water and wait twenty minutes.