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Photo of Curry Chickpea Over Rice by Toni Chapman by WW

Curry Chickpea Over Rice by Toni Chapman

9
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked basmati rice

1 cup(s)

Vegetable oil

1 Tbsp

White onion

1 medium, finely chopped

Garlic

3 clove(s), minced

Fresh ginger

1 tsp, grated

Curry powder

1 Tbsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground turmeric

½ tsp

Cayenne pepper

¼ tsp, or to taste

Canned chickpeas (garbanzo beans)

15 oz, drained and rinsed

Canned diced tomatoes

14 oz

Vegetable broth

1 cup(s)

Canned unsweetened light coconut milk

1 cup(s)

Table salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Cilantro

2 Tbsp, chopped (for garnish)

Instructions

  1. Cook the basmati rice according to the package instructions and set it aside.
  2. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until it becomes translucent and lightly golden.
  3. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
  4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir well to coat the onion, garlic, and ginger with the spices and cook for about a minute to release their flavors.
  5. Add the drained chickpeas, diced tomatoes (with their juices), vegetable broth, and coconut milk to the skillet. Stir everything together and bring it to a simmer.
  6. Reduce the heat to low, cover the skillet, and let the curry simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.
  7. Season with salt and pepper to taste.
  8. Serve the curry chickpeas over a bed of cooked basmati rice. Garnish with fresh chopped cilantro.
  9. Serving size: 3/4 cup rice and about 1 cup chickpea mixture

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