Chickpea Curry with Basmati Rice:
Ingredients:

1 cup of basmati rice 

1 teaspoon turmeric

1 large onion or three small onions
2 cloves of garlic

3 tablespoons of curry powder (yellow or madras)

1 lb of canned garbanzo beans (chickpeas)

1 can of coconut milk (whole or light)

1 cup of water

1 tablespoon of tomato paste (tomato puree)

4-5 drops of hot tabasco sauce (substitute ¼ teaspoon of red chili pepper flakes) 

2 tablespoons of olive oil

Salt and pepper

Optional additions:

¼ cup of raisins or golden sultanas, chopped fresh apple or canned chopped pineapple.

Method:

Cook rice according to package instructions but add 1 teaspoon of turmeric to the water to turn white rice a beautiful yellow color.

Meanwhile:
Slice the onions

Finely chop two cloves of garlic

Heat two tablespoons of olive oil in a pan. 

Add the onions and cook on medium low for about 6 to 8 minutes careful not to brown them.

Add the chopped garlic for 30 seconds and then add all three tablespoons of curry powder for two minutes.
Add the coconut milk, water, hot sauce (or red pepper chili flakes) and tomato purée stir and let cook for two minutes.

Drain and rinse the chickpeas, add them to the pan (add in any of the optional fruit raisins-sultanas-apple-pineapple) and cook on medium-low to low for about 10 minutes. 

Allow it to rest (you can premake this earlier to let the flavors blend and reheat before serving).
Accompany with garlic or plain naan bread, mango chutney or relish.


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