- 500 grammars of chickpeas
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1/2 teacup of olive oil
- 2 teaspoons of sweet curry
- 1 teaspoon of dried parsley
- 1 tablespoon of mustard powder
- Cayenne pepper
- 1 vegetables stock cube
- 1 tablespoon of honey
- 200 ml heavy cream
- 250 grammars of rice
Soak chickpeas in plenty of fresh water overnight. Boil them in plenty of salted water for 30-40 minutes until they are well cooked.
In a large saucepan, heat the olive oil on medium to high heat and cook the onion and the garlic for 2 minutes. Add the chickpeas, the curry, the dried parsley, the mustard powder, the cayenne pepper, the vegetable stock cube and the honey. Season with salt and add as much water as to have the chickpeas covered.
When it comes to a boil, lower the heat and simmer for 30 minutes until most of the liquids are absorbed.
Meanwhile, boil the rice in salted water (according to the packaging instructions).
Add the heavy cream into the chickpeas and serve with the rice.