easy Chickpea-Curry

Sometimes you just want it to be quick in the kitchen – but that doesn’t mean you have to sacrifice taste or nutrients. This Chickpea-Curry is an easy and quick recipe that can be ready to eat within 20 minute. The chickpea- curry goes well with a leaf salad with vinegar and oil dressing or simply – like here with tomatoes sprinkled with herbs.

the components of this meal

As a carbohydrate source – which should take up 1/3 to 1/2 of your plate – we choose rice for this recipe. You can also choose flatbread or other bread – but in my opinion rice goes best.

In addition, rice is rich in vitamin B, which has positive effects on skin, hair, nails – but also on the metabolism and nerves. As always, however, the variety of food is the most important thing. You can of course use brown rice for this – I personally like basmati rice best.

rice

Chickpeas are one of my favorite sources of protein. They are versatile and are therefore also great for this recipe. Chickpeas themselves are full of minerals, trace elements and fiber – which, as long as you are used to fiber, have a positive effect on your digestion and bowel movements.

My tip for making the chickpeas less bloating: Rinse them thoroughly beforehand and combine them with spices such as caraway, fennel or anise – we use cumin here.

chickpea-curry

why do we need sugar for this recipe?

Yes, this is a curry recipe – it also tastes hearty and still contains two teaspoons of sugar. It’s actually not much, but I know exactly how many times I’ve left those two spoonfuls out in recipes – so here’s an explanation for you why you shouldn’t leave out the sugar: Sugar is used to bring out the multiple flavors of a curry to balance. This creates a rounder and fresher taste (especially in combination with the lime). It also neutralizes the acidity of the tomatoes – so your stomach lining is less irritated and overall it’s easier to digest.

This is how you cook rice best

Yeah, you might be thinking, why is she seriously writing this down? And the answer is simple: not everyone has learned to cook at home and maybe the nutrition label and cooking instruction no longer exists, so you could look up how rice is cooked. For all kitchen novices, here are a few tips for cooking rice:

it is best to measure the amount of rice and water with a cup or cups.
2 cups of water for every cup of rice
Before cooking, you should actually wash the rice to clean the rice and make it less sticky later. To be honest, I’m usually too lazy. But I probably shouldn’t say that here. Wash your rice 🙂
Salt the water you cook the rice in, otherwise it will taste pretty bland. At home we have always used salted vegetable broth for this – that’s how it tastes best to me to this day.
You can use full heat to boil the water once, but don’t forget to turn it down to medium so you don’t burn yourself.
Rice takes about 15-20 minutes to cook. Brown rice significantly longer (about 45min)