Chickpea tikka masala with fragrant basmati rice

Finely dice the onion, crush the garlic, and core and slice the bell pepper into bite-sized strips. Pour the canned chickpeas into a colander, rinse thoroughly with cold water, and drain well.

Cook the basmati rice in twice its volume of lightly salted water: once boiling, reduce the heat to low, cover, and simmer for 12 minutes, then remove from the heat and let rest covered for another 5 minutes.

Heat the sunflower oil in a large, deep frying pan over medium heat. Add the diced onion and pepper strips, then sauté for 4-5 minutes until the onion is translucent and the pepper is slightly browned. Stir in the crushed garlic, curry powder, ground cumin, and turmeric, and fry stirring constantly for 1 minute to release the aromas.