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Curried chickpeas, new potatoes, and zucchini with basmati rice
Williams Sonoma

Curried chickpeas, new potatoes, and zucchini with basmati rice

Gluten-Free, Vegan, Dairy-Free, Soy-Free

2 Servings, 560 Calories/Serving

25 – 35 Minutes

We whipped up a vegetarian, gluten-free version of comfort food in the form of an Indian-inspired curry served over steamed basmati rice.

Ingredients

  • ½ cup basmati rice
  • 1 yellow onion
  • 1-inch piece fresh ginger
  • 1 or 2 cloves peeled fresh garlic
  • ½ pound new potatoes
  • 1 cup cooked chickpeas
  • 1 zucchini
  • 1 jalapeño (optional)
  • 2 tablespoons curry powder
  • 1 cup vegetable broth
  • 3 or 4 sprigs fresh cilantro

Chef's Tip

Rinsing rice removes starches on the surface of the grains that cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water until the water runs clear. Alternatively, in the pot you plan to cook the rice, you can cover the grains with cold water, swish a few times, then let stand for 5 minutes. Drain and proceed to cooking.

Nutrition per serving

Instructions

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, make the curry.

2

Prep the curry ingredients

  • Peel and coarsely chop the yellow onion.
  • Grate or peel and finely chop enough ginger to measure 2 teaspoons.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrub or peel the potatoes; cut the potatoes into quarters, then crosswise into ¼-inch pieces.
  • Rinse the chickpeas.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.

3

Cook the curry

In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the ginger, garlic, potatoes, and curry powder and cook until fragrant, 1 to 2 minutes.
Add the chickpeas, vegetable broth, 1 cup water, and as much jalapeño as you like. Bring to a boil, reduce to a simmer, cover, and cook until the potatoes start to soften, 2 to 3 minutes. Add the zucchini and cook uncovered, stirring occasionally, until the potatoes are tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
When the curry is almost done, prepare the cilantro.

4

Prep the cilantro

Coarsely chop the cilantro.

5

Serve

Transfer the rice to individual bowls and top with the curry. Garnish with the cilantro and serve.

Protein: 15g (30% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 89g (30% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.