Chickpea Curry with Fragrant Rice

Method

1. Rinse the rice under cold water to remove excess starch. Set aside.
2. Thinly slice the spring onion (keep the green part for garnish) and add to a pot with olive oil.
3. Add ground chili and red curry paste to the pot. Cook for a minute until fragrant.
4. Grate in fresh garlic and ginger. Stir and let them cook for a minute.
5. Add the precooked chickpeas and a splash of water. Stir to combine and let the chickpeas absorb the flavors.
6. In a separate pot, add the rinsed rice and two cups of water for every one cup of rice. Add green curry and star anise. Bring to a boil, then cover and simmer on medium heat for 8-10 minutes until the rice is tender and water is absorbed.
7. To the chickpea curry, add coconut milk. Stir and let it simmer.
8. Add wild garlic (aglio orsino), fresh basil, and parsley. Stir to incorporate.
9. Finish with lime zest and miso paste. Mix well and cook for another minute.
10. Once the rice is cooked, fluff it with a fork and add a drizzle of wild garlic oil or extra virgin olive oil.
11. Serve the curry in bowls over the fragrant rice, garnish with the reserved green part of the spring onion.