Leek & Chickpea Curry | Creamy Indian One-Pot

Thoroughly wash the leeks and slice the white and light green parts into approx. 1 cm rings. Peel the garlic and ginger, then grate them finely. Rinse the canned chickpeas under cold water in a colander and drain.

Bring the basmati rice to a boil in twice the volume of lightly salted water, then cover and simmer over low heat for 12-14 minutes until all the water is absorbed. Turn off the heat and let it rest covered.

Heat 2 tbsp of coconut oil in a deep frying pan. Add the sliced leeks and sauté over medium heat for 5-6 minutes until pleasantly soft and lightly caramelized.