MNN Galleries

5 dishes infused with curry

June 8, 2012, 2:08 p.m.
Curried Chickpeas With Rice

Photo: Enrique Gili

2 of 7

Curried Chickpeas With Rice

Midway between a wrap and warm salad, this quick curry works great with pantry staples.
 
Curried Chickpeas With Rice
Ingredients
  • 4 cups cooked couscous
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 tablespoon ginger root, grated
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 pinch cayenne powder
  • 2 15.5-ounce cans chickpeas, drained
  • 1 28-ounce can diced tomatoes
  • 1 romaine lettuce, rinsed and stemmed
  • Dollop plain yogurt, to taste
Prep time: 10 minutes 

Total time: 25 minutes 

 

Cooking directions

  1. Cook couscous according to package directions. Set aside.
  2. Heat oil in large skillet over medium-high heat about 1 minute. Add onion and garlic. Saute until tender, 5 or 6 minutes. Add curry and other spices and stir about 1 minute until fragrant.
  3. Add chickpeas. Stir and heat about 3 minutes. Add diced tomatoes. Cook 10 to 12 minutes, stirring occasionally. Remove from heat when ingredients darken, transitioning from reddish to reddish-brown.
  4. Align 2 overlapping leaves to plate lettuce. Add a helping of cooked couscous and 2 tablespoons of curried chickpeas. Top with yogurt.

Yield4 to 6