This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a yoghurt raita and mango chutney. A fresh, green, baby spinach leaf salad would also make a good accompaniment.
The rice needs to be rinsed thoroughly, in a sieve under cold running water, before cooking. This removes excess starch so the rice is light and fluffy when cooked.
If liked, you could add a small amount of diced firm tofu at the end of cooking, or for a non-vegetarian version, some diced, cooked chicken.
Delicious! Even my 18 month old wolfed it down, really easy and quick - 30 Sep 2013