Mango Chickpea Curry | Exotic Indian One-Pot Dish

Rinse and drain the canned chickpeas in a colander. Peel the mango: dice half into small pieces for the curry, and puree the other half with an immersion blender and a little coconut milk for a silky sauce.

Finely chop the onion, garlic, and fresh ginger. Cut the red bell pepper into thin strips or bite-sized cubes.

Rinse the basmati rice in cold water until the water runs clear, then cook in twice the amount of lightly salted water until tender and fluffy, about 12-15 minutes.