Curried Chickpeas and Rice

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Recipe submitted by Miyo

Curried Chickpeas and Rice

Ingredients (use vegan versions):

1 can chickpeas (garbanzo beans)
1 carrot, sliced
1 potato, diced
1 medium onion
3-4 large cloves of garlic
Curry to taste (some like more than others)
Salt and pepper to taste
2 cups rice, uncooked
4 cups water
1/2 cup white wine

Directions:

Dice and fry onions in a medium-hot pot in some olive oil. Chop garlic finely and add in. Add carrots, potato and chickpeas. Put in the water and vegan wine, and allow to boil. At this point, the curry, salt and pepper can be added as well. Rinse rice, and add it to the boiling mixture. Let the whole thing come to a boil for about 5 minutes. Cover and let simmer for about half an hour until the rice and potato have reached your preferred doneness.This makes a great side dish or main dish. I've found that serving it on a bed of lettuce adds a pretty touch and a nice refreshing compliment to the rich taste and texture.

Serves: 6-8

Preparation time: Approx. 1 hr

This recipe was very good, I only suggest you give some guidance for curry amounts. I am not a big curry user and could have used a starting point.

Archived comment by: christine

Love this recipe. We added some coconut and peanuts for a different taste. Will be one of our standbys. Thanks

Archived comment by: char

This was excellent. Everyone in my house tried it (vegans and non) and loved it. I had to pass out the recipe. My only suggestion is to put in COOKED rice so it doesn't dry up so quickly.

Archived comment by: ySSIM