Shrimp with Rice and Chickpeas


Preparation info

    • Difficulty


Appears in

Floyd's Great Curries

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.


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


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 thoroughly mixed with the other ingredients, then stir in the tomatoes and add enough of the chicken stock to cover. Season, then stir once and put on a lid. Cook on low heat for about 20 minutes, or until all the liquid has been absorbed.

Stir in the chickpeas and set aside to keep warm.

In another pan, heat some oil and quickly stir-fry the shrimp until they turn pink. Stir in the lemon juice, then season with salt and pepper and mix the shrimp into the rice and chickpeas.

Serve sprinkled with the cilantro.