Curried Chickpeas Over Rice
Savor the warm, aromatic flavors of this Curried Chickpeas Over Rice recipe, a hearty and wholesome vegan dish perfect for weeknight dinners. Tender chickpeas are simmered in a rich, spiced tomato-coconut sauce infused with curry powder, cumin, and paprika, creating a fragrant and flavorful base that's both satisfying and nourishing. Paired with fluffy jasmine rice, this vibrant bowl is elevated with fresh garnishes of cilantro and a squeeze of lime for a tangy finish. Ready in under an hour, this one-pot wonder combines pantry staples with a hint of exotic flair, making it an ideal choice for cozy, plant-based comfort food. Perfect for meal prep, this recipe is loaded with protein, fiber, and bold flavors that everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 medium (diced) carrot
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 1 15-ounce can crushed tomatoes
- 1 1/2 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
- 1 medium (cut into wedges, for serving) lime
- 1.5 cups (uncooked) jasmine rice
- 3 cups water
Instructions
Start by preparing the rice. In a medium pot, combine the jasmine rice and water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside, keeping the lid on.
While the rice is cooking, heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, grated ginger, and diced carrot. Cook for another 2-3 minutes, stirring occasionally.
Sprinkle in the curry powder, ground cumin, and paprika. Cook the spices for 1 minute to bloom their flavors.
Add the chickpeas, crushed tomatoes, coconut milk, and vegetable broth to the skillet. Stir well to combine.
Season with salt and black pepper, then bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
Taste and adjust seasoning, adding more salt or spices if desired.
To serve, spoon the cooked rice into bowls and ladle the curried chickpeas over the top.
Garnish with chopped cilantro and serve with lime wedges on the side for a fresh, tangy finish.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7779 mg | 338% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 53.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3386 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
