CURRIED RICE WITH CHICKPEAS (ST JOHN)

CURRIED RICE WITH CHICKPEAS (ST JOHN) image

Yield 4 people

Number Of Ingredients 13

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1 tbsp unsalted butter
1 small white onion, peeled and finely chopped
1 celery stalk, thinly sliced
2 cloves garlic, peeled and minced
1 tbsp curry powder
185g basmati rice
120g drained canned chickpeas
425ml vegetable stock
40g golden raisins (optional)
25g toasted almond slivers (optional)
2 tbsp coarsely chopped chervil
Sea salt and black pepper
Lemon wedges, for serving

Steps:

Melt the butter in a saucepan over medium-high heat, and sauté the onion, celery and garlic until the onion is translucent; about six minutes. Add the curry powder, stir for a minute, then add the rice, chickpeas and stock, as well as the raisins and almonds, if using, and bring to a boil. Cover, turn the heat to medium-low, and simmer gently until the rice is tender and all the liquid absorbed; 15 to 20 minutes. Remove from the heat, stir in the chervil, season and set aside, covered, for five minutes. Fluff with a fork, then heap on to platters bordered with lemon wedges.