This chickpea and vegetable rice brings together fluffy basmati, tender chickpeas and kale in a warming tomato sauce. Golden roasted aubergine rounds finish the dish, with fresh coriander scattered over the top.
Garlic, ginger, garam masala and nigella seeds give the rice plenty of flavour. It’s a comforting vegan dinner made with everyday ingredients, ideal for serving in a large bowl at the centre of the table.
Why You’ll Enjoy This Recipe
- Simple ingredients: Tinned chickpeas, passata and dried rice make a practical base.
- Contrasting textures: Soft aubergine, tender chickpeas and separate rice grains work well together.
- Adjustable heat: Use mild or hot curry powder to suit your taste.
- A complete main dish: Serve the rice, pulses and vegetables together without preparing a separate main.
Recipe Overview
- Prep time: Approximately 20 minutes
- Cook time: Approximately 35 minutes, with several steps running together
- Total time: Approximately 55 minutes
- Serves: 4
- Diet: Vegan, when made with suitable stock and cooking spray
Ingredients
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 3cm piece fresh root ginger, peeled and finely chopped
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 2 teaspoons nigella seeds, sometimes sold as onion seeds
- 1 teaspoon ground fenugreek
- 1 teaspoon curry powder, mild or hot to taste
- 1 × 400g tin chickpeas, drained and rinsed
- 200g passata
- 1 teaspoon tomato purée
- 1 vegan vegetable stock cube, crumbled
- 300g dried basmati rice
- 1 large aubergine, sliced into 0.5cm-thick rounds
- Cooking spray, for lightly coating the aubergine
- 100g kale, tough stalks removed and leaves chopped
- 1 small bunch fresh coriander, roughly chopped
- 150ml water for the sauce, plus extra as needed
- Salt and freshly ground black pepper, to taste
Ingredient Notes
Basmati Rice
Cook the rice separately before folding it into the sauce. This helps keep the grains distinct and makes it easier to control their texture.
Chickpeas
The 400g measurement refers to the tin’s total contents before draining. Drain and rinse the chickpeas before adding them to the saucepan.
Aubergine
Cut the rounds to a similar thickness so they cook evenly. The slices should become soft in the middle with lightly browned edges.
Kale
Remove the tough central stalks and chop the leaves into manageable pieces. Simmer them in the sauce until tender before adding the rice.
Spices
Nigella seeds and ground fenugreek bring distinctive flavours. Measure them carefully, and choose your curry powder according to how much heat you enjoy.