Chickpea Bacon Curry with Jasmine Rice

Chickpeas are simmered in a fragrantly spiced bacon and curry sauce mixture then served over jasmine rice with our Ravish Melange. So quick and easy to make, and tastes absolutely delicious.

Ingredients

  • can Cooked Chickpeas, drained  ·  8 ounces 
  • Slices thick-cut bacon, cut into ½” pieces  ·  8 
  • Herbie’s Curry Mix  ·  2 tablespoons 
  • Herbie’s Balmain & Rozelle Spice Blend  ·  2 tablespoons 
  • Chicken Stock  ·  2 cups 
  • Yellow onions  ·  2 
  • Cloves Garlic, finely chopped  ·  6 
  • Tomato paste  ·  2 tablespoons 
  • Fresh Cilantro, finely chopped  ·  2 tablespoons 
  • Olive Oil  ·  2 tablespoons 
  • Jasmine Rice  ·  1 cup 
  • Chicken stock or water  ·  1 1/2 cup 

Instructions

Traditionally there are two types of curry “wet” and “dry”. Wet curry has a thin sauce coating, whereas a dry curry allows most of the liquid to evaporate and leaves a thick coating of spices behind. Both go great with rice. For this recipe it is prepared as a dry curry; this leaves more spice, which goes great with our Ravish Melange.

In a med. sauce pot combine 1 cup of Jasmine rice with 1 ½ cups of chicken stock or water. Heat on high until it comes to a boil then turn down to low and simmer until the rice has absorbed all the liquid, about 20 min.

Meanwhile, Heat a large sauce pot on high, do not add any oil, add the bacon pieces and cook until the fat is rendered and the bacon is crispy. Turn the heat down to med. high. Add the garlic and onion and continue to cook for 10 min.

Add the tomato paste, chickpeas, and both spices. Cook until it is incorporated with the other ingredients about 2 min. Add 1 cup of chicken stock and stir until it begins to thicken then add 1 more cup of chicken stock and simmer until it is the consistency of a very thick sauce or “dry” curry.

Finish by stirring in the fresh cilantro and serve immediately with rice and Ravish Melange.

Chef Tommy’s Tip

If you would like to make this a “wet” curry, simply cook it for less time and do not let the chicken stock reduce as much.

Ravish Mélange

Ravish Mélange

Ravish Mélange is a right bank Bordeaux-Style blend inspired by the Pomerol wines of Château Pétrus.

Sydney Spice Mix

Sydney Spice Mix

Originally called “Balmain & Rozelle” Spice, this is a unique blend of spices developed by Herbie for the Feast of Sydney.