Shrimp with Rice and Chickpeas

Name: Shrimp with Rice and Chickpeas
Cuisine: Asia
Ingredients: salt and freshly ground black pepper; cilantro leaves, to garnish; vegetable oil, for frying; 1 onion, peeled and finely chopped; 4 garlic cloves, peeled and crushed; generous 2 cups short-grain rice, washed and drained; 1½ teaspoons cardamom powder; 20 large raw shrimp, shell on; 1 teaspoon cumin powder; juice of 2 lemons; 5 fresh red chiles, deseeded and finely chopped; 11 oz/300 g cooked chickpeas; 4 cups chicken stock; 4 tomatoes, skinned, deseeded, and finely chopped

Preparation info

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Chickpeas are grown extensively in India, where they form an important part of the diet for vegetarians. Here they are added to rice and shrimp for a meal in one.

Ingredients

20 large raw shrimp, shell on
vegetable oil, for frying
1 onion, peeled and finely chopped
4

Asia
Main course
Gluten-free

Method

Remove the heads and shells of the shrimp, leaving the tails on, and cut a slit down the back of each one. Take out and discard the black vein that runs through the shrimp. Set the shrimp aside.

Heat some vegetable oil in a large skillet and cook the onion and garlic until browned, then add the cardamom, cumin, and chiles and cook for a few minutes.

Stir in the rice until it is