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    Preparation Time
    25 Mins
    Difficulty
    Medium
    Spice Level  

Curried Chickpeas and Eggplants with Basil and Riceby Cook Gourmet

Rs. 498 Serves 2

Having evolved under long photoperiod and cooler climates, Kabuli chickpea accessions are adapted to relatively cooler climatic conditions, such as in the Mediterranean and Northern Indian regions.. We bring you Cook Gourmet Indian-Mediterranean Fusion Recipe

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories250

YOU WILL NEED

    Saucepan
    Non Stick Pan
    Bowl
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    1 cup rice
    1.5 tbsp Olive Oil
    4 tbsp Onions chopped
    2 tbsp Ginger Garlic Paste
    3/4 cup Cherry Tomatoes
    1 Green Chilly
    200 gms Eggplant
    1/2 tsp Channa Masala Powder
    1/2 tsp Kashmiri Mirch
    1/2 tsp Coriander Powder
    1.5 tsp Veg Stock Powder
    150 gms Chickpeas Boiled
    1/2 cup Basil
    4 Lemon Wedges
    Ingredients for Kachumber Salad

    Cook Gourmet

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    DIRECTIONS

       
      1

      Cook Rice Rinse off rice under water to remove starch Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer Cover the pan with a lid and cook for 12-15 minutes under low flame. Drain excess water.

       
      2

      Prepare Vegetable Broth Mixture In a saucepan, bring 1.5 cups (360 ml) of water to boil and add vegetable stock powder. Mix well, switch off heat and set aside.

       
      3

      Start with Curry Preparation While the rice cooks, heat olive oil in non-stick pan over medium-high heat. Add ginger and garlic paste and cook till it starts sticking to bottom of pan, 2 minutes

       
      4

      Add Cherry Tomatoes & Eggplant Stir in the whole cherry tomatoes, eggplant, channa masla powder, kashmiri mirch, coriander powder salt and pepper to taste. Cook stirring for 2 minutes.

       
      5

      Add Chickpeas and Vegetable Broth Add boiled chickpeas, vegetable broth and bring to a boil. Reduce heat to low, add green chilli and simmer for 12-15 minutes or until eggplants become tender.

       
      6

      Prepare Kachumer Salad & Serve While chickpea curry simmers, in a bowl mix onions, cucumber, radish, tomatoes, coriander and green chilly with lemon juice. Add salt and pepper to taste. Remove the chickpeas curry from heat and stir in the basil. In 2 bowls serve chickpeas curry over rice. Accompany with kachumer salad and lemon wedge.

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