Chickpea Curry with Rice
A comforting and hearty chickpea curry simmered in spices and served over fluffy rice for a satisfying vegan meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
10g protein
60g carbs
6g fat
Ingredients
For 4 servings
- 1 cup chickpeas
- 2 cups rice
- 1 onion
- 2 cloves garlic
- 1 cup canned tomato
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 3 cups water
- 1 stock cube
Instructions
- 1
Rinse the chickpeas under cold water and set aside.
- 2
In a large pot, heat vegetable oil over medium heat.
- 3
Chop the onion and mince the garlic, then add them to the pot. Sauté for 3-4 minutes until soft.
- 4
Stir in the curry powder, salt, and pepper, and cook for another 1 minute until fragrant.
- 5
Add the canned tomatoes and chickpeas to the pot, stirring to combine.
- 6
Dissolve the stock cube in 1 cup of hot water, then add it to the pot. Simmer for 10 minutes.
- 7
Meanwhile, bring 2 cups of water to a boil in a separate pot, add the rice, reduce heat to low, cover, and cook for 10 minutes or until rice is tender.
- 8
Serve the chickpea curry over the cooked rice.
Cook it this week.
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