Mango-Coconut Chickpea Curry | Exotic Vegan Stew

Cook the basmati rice in double the amount of lightly salted water for about 12–14 minutes until tender, then keep warm, covered.

Finely chop the onion and garlic, and finely grate the fresh ginger. Rinse the chickpeas in a colander and drain thoroughly.

Peel the mango: purée half of it with a hand blender until smooth, and cut the other half into bite-sized 1.5 cm cubes.