Chickpea Curry Rice Pilaf and Salmon


Rice and curry are two of my favorite things to eat. This curry rice pilaf quickly became my new go-to-dish. Lynard gives it an A+ for flavor and nutritional value. What impressed me the most is that I don’t have to work very hard to come up with dinners, A++.

As people get older and wiser, everybody wants to eat healthy. Clean eating and simpler lifestyle are the new trends in modern days. Even though fast food still has its attraction, people are more disciplined when it comes to food. Time and skill are two of the major reasons people don’t cook more often at home. Well, this curry dish comes to your rescue. Stock up on beans and fish when they are on sale. Making dinners can be as quick as a snap. No special skills required for this dish. The rice cooker is your best friend.





Chickpea Curry Rice Pilaf and Salmon

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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Chickpea Curry Rice Pilaf and Salmon

1 (15 oz) can chickpeas (also called garbanzo beans), drain the can juice
1 yellow onion, chopped, 1 tablespoon (or more) yellow curry powder
1/2 cup chicken broth, add to garbanzo beans at the end
1/2 teaspoon (or less) sugar, use if beans bitter
2 (6 oz) cups raw jasmine rice, cook in rice cooker
Optional:  chopped green onions for garnish


In a skillet with hot oil, saute onion, chickpeas, add salt and black pepper, stir, stir. Add curry powder, cook until fragrant, add chicken broth. Add a small pinch of sugar if the beans tasted a little bitter. You can also add salt as preferred. Stir, stir, cook 1 minute, dish up and ready for the rice.

Add the bean mixture to the cooked rice in the cooker, mix well, cover and keep warm. Serve the rice pilaf with pan fried salmon for a lovely dinner. Garnish with chopped green onions if you like. It is simple yet delicious, also very healthy. We like it.

( For the salmon:  Season salmon with salt and black pepper, pan fry both sides. )


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