Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, curried chickpeas and lentils over rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This can be cooked on the stove or in a crock pot. It's delicious served over brown rice or basmati rice. This chickpea and lentil curry provides a good amount of protein and suitable for veggies and vegans.
Curried Chickpeas and Lentils over Rice is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Curried Chickpeas and Lentils over Rice is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook curried chickpeas and lentils over rice using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Curried Chickpeas and Lentils over Rice:
- Prepare 1 Cup Dried Chickpeas
- Get 1 Cup Lentils
- Take 1 1/2 Cups Rice
- Take 3 Cups Chopped Bell Peppers
- Prepare 2 Cups Chopped Onions
- Get 4 Tbsp Curry Powder
- Make ready 2 Tbsp Garam Masala
- Get 2 Tbsp Hot Chili Powder
- Get 4 Tbsp Salt
- Get 1 Tbsp Black Pepper
- Take 3 Tbsp Minced Garlic
- Take 3 Bay Leaves
- Prepare Splash Seasoned Rice Wine Vinegar
- Make ready 3 Tbsp Canola Oil
- Take Milk
- Take Cornstarch (Optional)
Your thai coconut curry with chickpeas and lentils sounds like a delicious and. Heat the oil in a large skillet over medium heat. Learn how to make Curried Lentil and Chickpea Stew. Add chickpeas, cover and cook until lentils and rice are.
Steps to make Curried Chickpeas and Lentils over Rice:
- Cook the rice ahead of time, ideally letting it sit in the fridge overnight
- Soak the dried chickpeas overnight.
- Rinse the chickpeas and lentils till water is clear. Boil them for 10 minutes until soft.
- With a separate pan, heat to medium-high and add canola oil when the pan is up to temperature. Add the chopped bell peppers, onions, minced garlic, curry powder, garam masala, black pepper and hot chili powder to the pan and cook for 5-10 minutes.
- Add the chickpeas and lentils to the pan, then add the milk and salt. Put the bay leaves and rice wine vinegar into the mixture and let simmer uncovered for roughly 15 minutes till sauce is reduced. Stir occasionally.
- Add cornstarch if you desire a thicker sauce (amount will vary depending on how much the mixture has reduced)
- Let the mixture cool and serve over rice.
This Slow Cooker Curried Rice and Lentils recipe is a major sidestep to what I usually make around our house. First of all, my husband banned curry powder from any meal being made in our house a long time ago. I guess a bad experience from some dish way back when turned him off from the spice. Add the chickpeas, coconut curry base, ¼ cup [½ cup] water, and as much jalapeño as you like. We whipped up a vegan and gluten-free comfort dish in the form of an Indian-inspired curry served over steamed basmati rice.
So that is going to wrap it up for this exceptional food curried chickpeas and lentils over rice recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
