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

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

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