Nadiya Hussain's Ginger Rice with Spiced Chickpeas (2025)

Buy From

Put a medium non-stick saucepan on a medium heat and add the rice, water, salt and grated ginger. Allow the mixture to come to the boil, being careful because if you leave it, it can boil over. (If you must walk away, turn the heat down.)

Once the rice has boiled for about 10–12 minutes, check to see if it’s ready. You can tell by pressing a grain. If it’s ready, it should fall apart.

Once the rice is cooked, it’s time for the most important bit. Stir the rice continuously with a whisk to encourage it to break up and form a wet porridge-like consistency. Keep mixing until the mixture really begins to thicken. This can take 20–30 minutes, so you’ll need to be patient.

Once the rice has thickened, lower the heat and add the butter. Whisk the butter in until it has melted. Take off the heat, pop a lid on the pan to keep the rice warm, and get on to the spicy chickpeas.

Put a large non-stick frying pan on a medium to high heat and add the oil. Once the oil is hot, add the onion, salt, tomato pur.e and chopped tomato, stir, then cook for about 3 minutes, until the onion has just softened.

Now add the chilli, turmeric, cumin and curry powder. If the mixture begins to stick, add a splash of water. Keep cooking on a medium to low heat for 5 minutes, to cook the spices.

Add the chickpeas and stir so they are covered in the spices. Lower the heat, add the juice of the lemon, then finely slice the rind and add to the chickpeas. Stir, then pop a lid on the pan and leave to cook for about 10 minutes on a really low heat.

Remove the lid, take the pan off the heat, and stir in the coriander.

Serve the ginger rice in bowls – it’s best when it’s piping hot, so just warm it through in the pan if necessary. Spoon a load of those spicy chickpeas right in the centre.