Curried Rice Salad with Black Chickpeas and Mango


  • 2 tablespoons slivered almonds or toasted pine nuts (optional)
  • Salt, to taste
  • Lime juice, to taste
  • 1 mango, peeled and diced
  • ¼ cup minced parsley or cilantro
  • ½ teaspoon garam masala, or to taste (I use the garam masala in this recipe)
  • 4 cups cooked brown basmati rice
  • + 11 more ingredients
    • 2 cups cooked black chickpeas, regular chickpeas, or well-drained black beans
    • ¼ cup chickpea cooking broth (or vegetable broth)
    • ½ teaspoon red pepper, or to taste
    • ½ teaspoon turmeric
    • ½ teaspoon cardamom
    • 1 ½ teaspoon ground coriander
    • 1 ½ teaspoon ground cumin
    • 1 large tomato finely chopped
    • 1 teaspoon whole cumin seeds
    • 4 cloves garlic, minced
    • 1 large onion, chopped

1. Heat a large, non-stick pot or wok over medium-high heat. Add the onion and cook, stirring, until it begins to brown. If necessary, add a splash of water or vegetable broth to prevent sticking, but not a lot. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce...

View full recipe at SpringPad


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