Curry of Chickpeas and Rice

Name: Curry of Chickpeas and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 200 g White rice; 400 g Canned chickpeas; 1 piece Onion; 400 g Canned tomatoes; 100 ml Crème fraîche; 2 tbsp Oil; 2 tsp Curry powder; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

14 gProtéines

10 gLipides

65 gGlucides

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Etapes

1
In a saucepan, bring water to a boil for the rice and cook the rice according to package directions (about 18 minutes).
18 min
2
Meanwhile, thinly slice the onion.
3 min
3
Heat the oil in a large pot or skillet and sauté the onion until translucent (3 minutes).
3 min
4
Add the curry powder and stir for 30 seconds.
1 min
5
Add the canned tomatoes and drained chickpeas, stir, and let simmer for 8 minutes.
8 min
6
Pour in the crème fraîche, season with salt and pepper, and let simmer for 3 more minutes.
3 min
7
Serve the curry over hot rice.