Chickpea Curry and Rice

You can cook the rice according to the instructions on the pack and cook the amount that you would need. Rice can be cooked on a stove or in the microwave. Here’s a quick way to do it. Put one cup of rice into 4 cups of water on the stove. Add a bit of salt if you like. When it begins to boil, turn the flame down and cook till soft right through, making sure the grains don’t overcook. Strain through a colander.

For the chickpeas (channa)

Open a can of boiled chickpeas. Use 1 cup and freeze the rest.
If you've got dried chickpeas, soak ½ cup in 1 cup of water overnight, drain and cook till soft.

Chop 1 large onion and 1 tomato roughly. Chop 2 cloves of garlic. Put them all in a grinder with 1 heaped teaspoon of yogurt and one teaspoon of curry powder. In a teaspoon of oil, fry this paste for five minutes, add the boiled chickpeas, 1 cup of water, salt to taste and cook till the gravy is reduced by half. Just before you turn off the flame, sprinkle a tablespoon of chopped cilantro leaves on top.

Spoon over the rice and enjoy.