Hello. I have been really getting into cooking recently, mainly as an excuse to be productive in a way that isn’t revising! I have nailed a good few meals that I can now cook reasonably easily and without recipes, so I’m well on the way to my new year’s resolution of 10 meals. Today I thought I’d share with you one of my favourite recipes, it is so easy to make and tastes delicious!
Makes enough for 3 people (I made this for my mum, dad and myself – but me and my dad eat a lot of carbohydrates thanks to the high metabolisms, so it might be a little too much rice for the average 3 people)
2 Cups Basmati Rice
1 Generous Dollop of Margarine
2 Small/1 Large Garlic Clove
1 Tin of Chickpeas
1 Tin of Tomatoes
Seasoning: Salt, Pepper and Dried Herbs
Grated Cheese (Cheddar)
01. Put a good lashing of oil in a large frying pan and wait until it is piping hot. Then put in your onion (chopped into small chunks – about 1×2 cm) and garlic (chopped very fine)
02. I cook rice in the way that my mum taught me (which I believe is the traditionally Northern Indian way?) Wash your rice 3 times through in a sieve over a pan of cold water – don’t worry if you prefer not to do this, I just always have!
03. When your onion and garlic begin to brown slightly at the edges and look soft, tip in your tin of chickpeas.
04. Put the 2 cups of rice in a large saucepan along with 3 cups of water. This measuring is hard to master, and I definitely still get it wrong, so only try this method if you’re prepared to take a risk or this is how you always do it!
05. Next turn up the heat for the rice and let it come to a gentle boil, then turn the heat right now and put the lid on. Set a timer for 25 minutes.
06. Once your chickpeas are slightly softer and warm to the touch, you can add you tinned tomatoes. I just chuck the whole tin in, and then swill a little bit of hot water round the tin and tip it on to get every last bit out – waste not want not!
07. This is the point when I like to set the table, grate some cheese ready for serving with the meal and perhaps wash some simple salad leaves as a side with the main.
08. Once your sauce begins to thoroughly boil, turn down the heat until it is at a gentle simmer stir in some salt, pepper and any other seasoning you wish and then pop on the lid.
09. When your 25 minute timer for the rice goes off, take the lid off the pan and fork the rice a little to check that it is not too sticky. If all has gone to plan then the rice should be piping hot, and separate reasonably easily.
10. Then turn off the heat on both the pans, give your sauce a stir, and you are ready to serve! I like to sprinkle some grated cheese on the top of my dish for added flavour (but I forgot to do this before took the picture!)
Thank you for reading, if you decide to make this meal then I’d absolutely love to se! Tag me in a picture on Instagram or Twitter (both @CherryB15Blog) and use the hashtag #CookingWithBlossom. Let me know if you’d like to see more Easy Student-style recipes. Until next time…