Indian Bell Pepper & Chickpea Curry | Kadai Chana

Thoroughly rinse and drain the chickpeas in a colander. Cut the red and yellow bell peppers and one of the onions into larger, bite-sized chunks. Finely chop the other onion, the garlic, and the peeled ginger.

Bring the basmati rice to a boil in twice its volume of lightly salted water, then cover and cook over low heat for 12 minutes; leave covered to steam until serving.

Heat 15 g of Kitchin ghee in a deep pan or wok. Add the chopped bell peppers and onion cut into larger chunks, then stir-fry over high heat for 3-4 minutes until lightly browned but still crunchy. Transfer them to a bowl.