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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