Chickpea Stew

1) Heat the oil in a large, non-stick frying pan or wide-based saucepan

2) Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly.

3) Sprinkle over the curry powder and cook for 30 seconds more, stirring

4) Drain and rinse chickpeas then add to the pan and stir for 1 -2 minutes 

5) Add the tomatoes and cook for 2–3 minutes, stirring constantly.

6) Add the stock and bring to a gentle simmer.

7) Add the chopped vegetables and simmer gently for 5 to 10 minutes, stirring regularly. If the sauce thickens too much, add a splash of water. Turn off the heat.

8) Season to taste. You can add honey for sweetness, or chilli for spice.

To cook your rice

1) Wash rice by placing it in a fine mesh strainer set inside a larger bowl. Fill the bowl with enough cold water to cover the rice by at least an inch. Swirl the rice with your hands, then lift the strainer from the bowl. Repeat until the water is mostly clear, about two to three times. Drain the rice.  

2) Add washed rice and water to a large pot in a 1 to 1.5 water-to-rice ratio.

3) Bring to a boil over high heat, reduce heat to low and simmer.

4) Cover and cook – 15 minutes.

5) Remove from heat and let sit, covered, for 10 minutes, then gently fluff with a spoon.

6) You can check on your rice by gently stirring the bottom of the pot—if there’s still water left, it needs more time. If it’s dry, the rice is ready.

To serve

Put cooked warm rice in bowls with the chickpea stew heaped on top. Enjoy!