Chickpea Curry with Peas and Jasmine Rice

Saturday is perfect for something flavorful yet simple. This chickpea curry is rich in protein, spices, and freshness, and it comes together fast. Paired with jasmine rice, it’s hearty and aromatic – a little trip to exotic kitchens without leaving home.

Recipe – Chickpea Curry with Peas and Jasmine Rice

Ingredients (serves 2)

• 1 can chickpeas (400 g, drained)

• 150 g peas (fresh or frozen)

• 1 onion

• 2 garlic cloves

• 1 tbsp curry paste (or curry spice blend)

• 200 ml coconut milk

• 1 tbsp olive oil

• salt and pepper to taste

• fresh coriander or parsley for garnish

• 120 g jasmine rice

Instructions

1. Cook jasmine rice as directed and set aside.

2. Heat oil in a pan, sauté chopped onion and garlic.

3. Stir in curry paste, then add chickpeas and peas.

4. Pour in coconut milk, season with salt and pepper, simmer ~10 minutes to thicken.

5. Serve with rice and top with coriander or parsley.

Tip: For extra heat, add 1/2 tsp chili powder or some finely chopped fresh chili.

❓FAQ – Chickpea Curry with Peas

1. Can I use brown rice?
   Yes, but it needs a longer cook time.

2. Is coconut milk necessary?
   It gives the creaminess; you can substitute cooking cream if needed.

3. Fridge life?
   2–3 days in a sealed container.

4. Can I freeze it?
   Yes, up to 2 months; cook the rice fresh.

5. More veggies?
   Stir in zucchini, carrots, or spinach near the end.