This is another family favourite, for several reasons. This is student food (or harassed parent food) at its very best. It is very quick to put a nourishing and filling meal on the table. It is dead easy to put together. It is one of those forgiving recipes that you can tinker with to produce different flavours, and it always comes out just hitting the spot. This is a store cupboard special, where the hardest part is chopping up an onion and squashing a clove of garlic.
The recipe is for 4 people, but it is very easy to scale up to account for how many people you are serving.
Time to prepare and cook about 25 – 45 minutes, dependent on the time it takes to cook your rice.
per person 80/100 gm basmati rice
1 large onion, sliced
1 clove of garlic
1 -2 tablespoons olive oil
1 x 454 gm/1 lb tin of chick peas
1 x 454 gm/1 lb tin of chopped tomatoes
1 level teaspoon curry powder/paste or to taste
2 cups frozen peas (optional)
salt and pepper to taste
Put a pan of salted water on to boil for the rice.
Meanwhile slice the onion and put it in to a saucepan with the oil and saute gently for 5 minutes.
As soon as the rice water boils, add the rice, bring back up to the boil and simmer to cook (this is how much time you have left to cook the chick peas and tomatoes!). If you have ample time you can save some money by looking at my suggestions for ‘slow’ cooking here .
Meanwhile add the minced garlic to the onions and saute for another 2 minutes.
Add the chick peas, tomatoes and frozen peas. Increase the heat to bring to a boil. reduce the heat to simmer.
Add the curry powder and season to taste.
As soon as the rice is cooked, serve everything on hot plates.
Here I have served it with Stir Fried Cabbage (the recipe here) as well as the basmati rice.