Curried Chickpea Rice Bowl
A hearty and flavorful rice dish with chickpeas and vegetables infused with curry spices, perfect for a quick and budget-friendly meal.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
12g protein
70g carbs
9g fat
Ingredients
For 4 servings
- 2 cups white rice
- 1 15 oz can canned chickpeas
- 1 onion
- 2 carrot
- 1 cup frozen peas
- 1 tablespoon curry powder
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 4 cups water
Instructions
- 1
Rinse the rice in a sieve under cold water until the water runs clear.
- 2
In a medium pot, heat 2 tablespoons of olive oil over medium heat.
- 3
Chop the onion and carrots into small pieces.
- 4
Add the onion to the pot and sauté until translucent, about 3 minutes.
- 5
Add the chopped carrots and curry powder, stirring for another 2 minutes until fragrant.
- 6
Drain and rinse the canned chickpeas, then add them to the pot along with the rice.
- 7
Pour in 4 cups of water and bring to a boil, then reduce heat to low and cover the pot.
- 8
Simmer for 15 minutes, or until rice is cooked and water is absorbed.
- 9
Stir in the frozen peas and season with salt and pepper to taste.
- 10
Let the dish sit covered for another 5 minutes to allow the peas to heat through, then serve.
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