John Myers
Ingredients for 2 servings:
- 300 g sugar snap peas
- 250 g chickpeas, from the can
- 1 bag of rice
- 1 tbsp curry powder
- salt and pepper
- possibly paprika powder
- 1 pack of coconut milk
- possibly spring onion(s), finely chopped
- oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
in our own Thai style
Trim the ends of the snow peas. Cook in hot water until al dente, then rinse in a sieve with cold water. Drain the canned chickpeas. Cook the rice according to the package instructions. Then lightly fry the snow peas and chickpeas together in a pan with a little oil. Season with salt, pepper, and paprika powder, if desired. If you like, add sliced spring onions while frying. Then add the cooked rice and mix everything well. Finally, add the curry powder. Deglaze with the well-shaken coconut milk. Mix everything well again, cover, and let simmer over low heat for about 5 minutes; do not let it boil.
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