Rice with chickpea curry

Ingredients for 2 people:

• 150 g cooked chickpeas
• 1 large potato
• 4 carrots
• 1 pepper
• 2 celery stalks
• 1 onion
• parsley
• 1 teaspoon curry powder
• 150 ml tinned coconut milk
• black pepper
• 150 g basmati rice
• Risveglio – Emozioneolio Raggiola extra virgin olive oil

Preparation:

1. Cut all the vegetables into small pieces.
2. Pour a drizzle of extra virgin olive oil into a saucepan with the onion and spices, stirring to combine.
3. Add the well-drained cooked chickpeas.
4. Add a little water and boil until the potato is soft.
5. When the vegetables are cooked, remove some of the broth and briefly blend the vegetables and chickpeas with a hand blender for a creamier texture.
6. Add the coconut milk and cook for another 10 minutes until the desired consistency is reached.
7. Meanwhile, cook the basmati rice in a separate saucepan.
8. Serve the rice on a plate with the chickpea curry alongside.
9. Add parsley to taste and finish with Risveglio extra virgin olive oil from Emozioneolio.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.