Trinidadian Curried Chickpea Choka with Coconut Rice

Ingredients

• 800 g tinned chickpeas
• 300 g long-grain white rice
• 400 ml coconut milk
• 2 tbsp Trinidad curry powder
• 1 white onion
• 4 clove garlic cloves
• 15 g fresh ginger
• 2 fresh tomatoes
• 2 tbsp vegetable oil
• 10 g fresh coriander

Method

1. 1

   Heat the oil in a wide pan over medium heat. Add the diced onion and cook for 5 minutes until golden. Add the crushed garlic, grated ginger and curry powder and stir for 2 minutes.

2. 2

   Add the roughly chopped tomatoes and cook for 3 minutes until they break down. Stir in the drained chickpeas and 200ml water.

3. 3

   Simmer uncovered for 15 minutes, mashing a few chickpeas to thicken the sauce. Season well.

4. 4

   Meanwhile, combine the rice, coconut milk and 200ml water in a saucepan. Bring to the boil, cover and cook on the lowest heat for 18 minutes.

5. 5

   Scatter the chopped coriander over the chickpea curry and serve with the coconut rice.