The amazing curry chickpea rice

Ingredients:

• 1 red onion
• 400ml canned chickpeas
• 1 tsp smoked paprika
• pinch + 1 tsp salt
• pepper to taste
• drizzle of avocado oil
• 3-4 pieces garlic
• 2 long green chili peppers
• 1 tomato
• 2 cups basmati rice
• 2 tbsp chili oil
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• 1/2 tsp cayenne pepper
• 1 tsp sweet paprika
• 2 tsp curry powder
• 2 cups water

Directions:

1. Pre-heat the oven to 350F

2. Slice half of the red onion and place into a mixing bowl. Rinse and drain the canned chickpeas, then add to the red onions. Add the smoked paprika, a pinch of salt, pepper to taste, and a drizzle of avocado oil. Toss to mix together. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 30-35min

3. Finely chop the other half of the red onion. Roughly chop the garlic and finely chop the long green chili peppers. Dice the tomato

4. Rinse and drain the basmati rice 2-3 times and set aside

5. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin and crushed coriander seeds. Fry for about 1min

6. Add the red onions and sauté for a few minutes. Add the garlic and green chili peppers. Sauté for a couple of minutes

7. Add the cayenne pepper, sweet paprika, and curry powder. Give the pan a good stir. Add the tomatoes and 1 tsp salt. Sauté for a couple of minutes

8. Add the rice and sauté for another minute. Then, add the water, turn the heat to medium high, and give the pan a good stir. When the water begins to bubble, turn the heat to medium low. Give the pan a good stir. Then, cover and cook for 15min

9. When the chickpeas are done, turn the oven off. After 15min, turn the heat off on the rice and let it steam further for another 10min

10. Transfer the chickpeas to the rice and gently fold to combine. Plate and serve with fresh cilantro