Chickpea Curry and Rice
Chickpea curry and rice are insanely easy, inexpensive and most of all, delicious. A savory dinner to share with family and friends. Don't miss out on this recipe!
Servings 4 servings
Calories 66kcal
Ingredients
- 1 tablespoon organic extra virgin olive oil or vegan broth
- 1 onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1 (14oz. can) chopped tomatoes
- 1-2 teaspoons hot sauce, as hot as you want it
- 1 cup coconut milk, regular or light
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 lime, juice
- 2 (14oz. cans) chickpeas, drained and rinsed
- salt and pepper, to taste
Optional Toppings:
- 1 teaspoon lime zest
- 1 bunch fresh cilantro, chopped
Instructions
- Saute onions, garlic, and ginger in a large frypan over medium-high heat for 5 minutes (careful not to burn). Add wine or vegan broth cook down by half for another 5-8 minutes.
- Now add the rest of the ingredients except for the chickpeas. Bring sauce to a boil, reduce heat to a simmer and cover for 20 minutes stirring sauce occasionally.
- Carefully taste sauce add spice, hot sauce, salt, and pepper as needed.
- Serve over brown rice noodles, Basmati or Jasmine brown rice or heck in a bowl by itself!
Notes
Top this amazing dish with fresh cilantro, lime zest, more hot sauce, you decide.
ENJOY!