Curried Rice Salad with Chickpeas and Mango

Curried Rice Salad with Chickpeas and Mango -- modified from http://blog.fatfreevegan.com/2012/07/curried-rice-salad-with-black-chickpeas-and-mango.html

Ingredients:

 Vegetable Oil

1 large onion, chopped

4 cloves garlic, minced

1 teaspoon whole cumin seeds (we didn't use these...)

1 large tomato finely chopped

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/2 teaspoon cardamom

1/2 teaspoon turmeric

1/2 teaspoon red pepper, or to taste

1/4 cup vegetable broth

2 cups cooked chickpeas

4 cups cooked brown basmati rice

1/2 teaspoon garam masala, or to taste

1/4 cup minced cilantro

2 mangos, peeled and diced

Lime juice, to taste

Salt, to taste

2 tablespoons toasted pine nuts

 

Directions:

1. Heat a large, non-stick pot or wok over medium-high heat. Add splash of oil and the onion and cook, stirring, until it begins to brown. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce heat to medium, add the tomato and next 5 ingredients, and cook until the tomato softens and begins to break down.
2. Add a quarter cup of the vegetable broth, the chickpeas, and the brown rice. Stir well, and if he mixture seems dry, add a little more broth. Cover and cook on low for about 5 minutes.
3. Stir in the garam masala and remove from heat. Transfer to a large serving bowl and add parsley and mango. Season to taste with fresh lime juice and salt. Sprinkle with pine nuts.