Chickpea Curry with Jasmine Rice

1. Drain and rinse the chickpeas. In a bowl, mix a handful of chickpeas with ¼ of the curry powder and set aside. Wash the bell pepper, halve it, remove the stalk and seeds and cut it into thin strips. Peel and finely chop the garlic. Halve the orange and squeeze it out.

2. Fry bell peppers, remaining curry powder and olive oil for approx. 1 minute in a pot. Add the garlic and remaining chickpeas, fry for about 1 minute. Deglaze with orange juice and 100 ml water. Add the vegetable broth and simmer for about 10 minutes on a medium level.

3. Preheat the oven to 220 °C (top/bottom heat). Bring the rice and 200 ml of salted water to the boil in a pot and then cook covered for about 15 minutes on a low to medium heat.

4. Spread the chickpeas with the curry powder on a baking tray and bake for about 10 minutes on the top shelf of the oven until crispy.

5. Season the chickpeas with salt and pepper. Season rice with salt to taste. Arrange both in bowls and sprinkle with baked chickpeas. Serve chickpea curry with jasmine rice.