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Crispy Oven-Baked Chickpea Curry | Creamy & Aromatic
(0)
30 min
Quick
Knuspr-Küche
Knuspriges Aromenwunder aus Indien: Im Ofen würzig geröstete Kichererbsen treffen auf eine samtige Tomaten-Kokos-Sauce mit Ingwer, Kreuzkümmel und Garam Masala. Serviert auf duftendem Basmatireis mit frischem Koriander und Limette.
Preparation method
Prepare oven-baked chickpeas & rice
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and pat very dry with a kitchen towel – the drier they are, the crispier they will get when roasted.
Spread the chickpeas on the baking sheet, drizzle with 1 tbsp of vegetable oil, and mix with half of the garam masala, half of the cumin, and a pinch of fine table salt. Roast on the middle rack of the oven for about 20 minutes until golden brown and crispy.
Meanwhile, rinse the basmati rice in a fine sieve until the water runs clear. Then bring to a boil in a pot with 600 ml of lightly salted water, cover, and let simmer gently over low heat for about 12 minutes until cooked.
Chef's tip
For extra crispiness: After rinsing, roll the chickpeas around on a clean kitchen towel to remove any loose skins – this makes them extra crispy in the oven!
Perfect for meal prep: The curry sauce can easily be cooked ahead of time and frozen. Simply roast the chickpeas fresh in the oven and add them right before serving.
Ingredients
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