Curry rice with chickpeas and vegetables

What does it include?

Ingredients

• 200 g of rice
• 1 can of cooked chickpeas
• 1 tablespoon curry
• 1 onion
• 1 clove of garlic
• 400 ml vegetable broth
• Oil
• Sal

How to prepare it step by step?

Preparation

1. Finely chop the onion and garlic clove, ensuring uniform pieces for even cooking and aroma release.
2. Heat a large frying pan with a little oil over medium heat. Sauté the onion and garlic for about 5 minutes until they become translucent and emit a fragrant aroma.
3. Add the raw rice to the pan, mixing well with the onion and garlic to allow the flavors to infuse for 1-2 minutes.
4. Incorporate the tablespoon of curry powder and a pinch of salt, stirring constantly to evenly distribute the spices and intensify the aroma.
5. Pour the hot vegetable broth over the rice, bring to a boil, then reduce the heat to low. Cover the pan and cook for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Drain and rinse the chickpeas if they come in a can, then add them to the cooked rice. Mix gently and cook for 5 more minutes to integrate the flavors.
7. Taste and adjust salt if necessary. Let it rest for a couple of minutes before serving to allow the flavors to settle.
8. Serve hot, optionally garnished with fresh herbs like cilantro or parsley for a fresh and aromatic touch.