Indian Kadai Chana | Spicy Chickpea Delight

Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then bring to a boil with 600 ml of lightly salted water, reduce the heat, cover, and gently simmer for about 12 to 15 minutes until cooked through.

Peel the yellow onions and cut into fine strips. Peel the garlic cloves and fresh ginger, and finely grate or chop them. Wash and deseed the red bell pepper, then cut into bite-sized pieces (approx. 2 cm). Drain the canned chickpeas in a sieve and rinse briefly.

Heat 2 tbsp of neutral vegetable oil in a large pan or wok over medium-high heat. Add the cumin, ground coriander, and turmeric powder, and toast for about 30 seconds until fragrant.