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🍽️ Crunchy Chickpea Curry with Pak Choi and Jasmine Rice

454 kcal · 30 min · 4 servings

Crunchy Chickpea Curry with Pak Choi and Jasmine Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Open the can of chickpeas and drain the liquid. Rinse the legumes thoroughly under cold water.
  2. 2. Take a portion of the drained chickpeas and mix them in a bowl with one quarter of the curry powder. Set this bowl aside.
  3. 3. Wash the bell pepper and cut it in half lengthwise. Remove the stem base and seeds. Cut the flesh into thin strips.
  4. 4. Peel the garlic cloves and chop them into small pieces.
  5. 5. Cut the orange in half and squeeze out the juice.
  6. 6. Heat oil in a large pot over high heat.
  7. 7. Add tomato paste, the remaining curry powder, and the pepper strips to the pot. Fry the mixture for about one minute.
  8. 8. Add the chopped garlic and the remaining chickpeas. Continue to fry everything for about one minute.
  9. 9. Deglaze the mixture with the orange juice and vegetable broth.
  10. 10. Let the curry simmer over medium heat for about ten minutes.
  11. 11. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  12. 12. Put the rice in a pot and cover it with 700 milliliters of salted water.
  13. 13. Bring the water to a boil. Reduce the heat to low to medium, cover the pot, and let the rice cook for about 15 minutes.
  14. 14. Spread the chickpeas seasoned with curry powder on a baking sheet.
  15. 15. Place the baking sheet on the top rack in the oven. Roast the chickpeas for about ten minutes until they are crispy.
  16. 16. Wash the pak choi under running water.
  17. 17. Cut the pak choi in half lengthwise. Remove the hard base at the bottom.
  18. 18. Cut the pak choi halves into thin strips.
  19. 19. Add the pak choi strips to the curry in the pot. Let them cook with it for about three minutes over medium heat.
  20. 20. Season the curry with salt and pepper to taste.
  21. 21. Season the finished rice with a pinch of salt as well.
  22. 22. Fill the bowls with the curry and the rice.
  23. 23. Sprinkle the dish with the crispy chickpeas.
  24. 24. Serve the chickpea curry with pak choi and jasmine rice immediately.

Nutrition per serving