Curried Rice + Chickpeas

Perfect as a base for lentils, shredded tofu or as an accompaniment to roast veg

Ingredients

• 1 1/2 cups brown basmati rice

• 1 3/4 cups water or veg broth

• 1 15-oz can chickpeas (or 1 1/2 cups cooked chickpeas)

• 1 1/2 cups green peas (defrosted frozen)

• 2 bay leaves

• 1 Tbs onion flakes

• 1 tsp garlic granules

• 1 tsp salt

• 1 Tbs ground coriander

• 1 1/2 tsp ground cumin

• 1 1/2 tsp paprika

• 1/2 tsp ground cardamom

• 1/2 tsp turmeric

• 1/2 tsp black pepper

• 1/4 tsp cinnamon

• 1/2 tsp dried oregano

• 1/2 tsp cayenne pepper

• Generous pinch of nutmeg

• 1/2 cup chopped fresh parsley

Instructions

• Soak the rice in water for 15 minutes

• Add everything except the chickpeas, parsley and peas to the Instant Pot and mix well.

• Cook it on high for 15 minutes and let it cool naturally for 15 minutes (the times will depend on how firm you prefer your rice)

• Cover and let it sit for 10 minutes then fluff it with a fork

• Add chickpeas, parsley and peas and mix well

Notes

• Makes 6 servings (I double and freeze this)

• You could add any chopped vegetables of your choice like carrots

• It can be made on a stovetop - just add more water and cook for 30-45 minutes

Adapted from and thanks to veganricha for the recipe