Chickpea Curry with Coconut Rice

Instructions

1. 1Open the 2 cans of chickpeas and pour them into a colander. Rinse the chickpeas under cold running water, then drain them well.
2. 2Finely chop the 1 medium onion. Peel and mince the 4 cloves of garlic. Peel and grate the 2.54 cm of ginger.
3. 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the minced garlic and grated ginger to the pot with the onions. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 2 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin to the pot. Stir well and cook for 1 minute, until the spices are fragrant.
6. 6Pour in the 1 can of diced tomatoes and the 1 can of coconut milk. Stir everything together and bring the mixture to a gentle simmer.
7. 7Add the drained chickpeas to the pot. Stir, then reduce the heat to low (121.1°C / 120°C). Cover the pot and let the curry simmer for 20 minutes, stirring occasionally, until the flavors have melded.
8. 8While the curry simmers, measure 1 cup of basmati rice into a medium saucepan. Add the 1/4 cup of coconut flakes and 2 cups of vegetable broth. Stir to combine.
9. 9Place the saucepan over high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender.
10. 10Fluff the cooked coconut rice with a fork. Serve the chickpea curry spooned over the fluffy coconut rice. Finely chop the 1/4 cup of cilantro and sprinkle it over the top as a garnish.

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