Indian Chestnut & Chickpea Curry | Creamy & Autumnal

Drain the chickpeas in a sieve, rinse thoroughly under cold water, and let drain well. Roughly halve or quarter the pre-cooked chestnuts if desired. Peel and finely dice the onion, garlic, and ginger.

Rinse the basmati rice in a sieve with cold water until the water runs clear. Then bring to a boil in twice the amount of lightly salted water according to package instructions, reduce the heat, cover, and let gently simmer for about 10–12 minutes until cooked.

Heat the coconut oil in a large casserole dish or deep frying pan over medium heat. Sauté the diced onion for about 3–4 minutes until translucent. Add the garlic and ginger and sauté for 1 minute.