Gluten-Free Chickpea Curry with Coconut Rice

Instructions

1. 1Prepare your ingredients: Peel and finely dice the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and finely grate the 2.54 cm of ginger. Drain and rinse the 2 cans of chickpeas.
2. 2Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. 3Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Add the 2 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Stir well and cook for another 1 minute until the spices are fragrant.
4. 4Pour in the 1 can of diced tomatoes (undrained) and the 1 can of coconut milk. Stir everything together and bring the mixture to a gentle simmer, then reduce the heat to low (93.33°C / 95°C).
5. 5Add the drained and rinsed 2 cans of chickpeas to the pot. Stir to combine, cover the pot, and let the curry simmer gently for 20 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
6. 6While the curry simmers, prepare the coconut rice. In a medium saucepan, combine the 1 cup of basmati rice with 2 cups of water and the 1/4 cup of coconut flakes. Bring to a boil over high heat, then reduce the heat to low (82.22°C / 80°C), cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Let it rest, covered, for 5 minutes off the heat.
7. 7To serve, spoon the fluffy coconut rice into bowls. Ladle the chickpea curry over the rice. Garnish with the 1/4 cup of fresh cilantro.

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