Don’t know what to do with all those cans of chickpeas? Chickpea curry and rice is the answer. This is an insanely easy and delicious one-pot dish you can be proud to of. Gluten-free, healthy, easy, inexpensive and a winner!
Chickpeas, also known as garbanzo beans, are a great source of protein, fiber, and nutrients. Dry or canned, they are easy to find, simple to cook with, inexpensive and a very healthy animal protein replacement.
If beans are not your thing, try a different meat-free alternative. Beyond Meat has tasty options that are easy to cook with and have a similar look and texture to meat, healthier and often less expensive. Look in the frozen section of the grocery store for more options.
Homemade curry sauce can be made mild, hot or super hot. The benefit of making your sauce homemade is you can make it your own and personalize your flavor profile for each dish. If you are out of time or don’t feel like putting in the effort you can buy a vegan prepackaged sauce. Read the label CAREFULLY. The fewer ingredients the better. If you can’t pronounce an ingredient or have no idea what the heck it is, don’t buy it! Trader Joe’s has a Curry Simmer Sauce that is yummy with a kick of heat!
Serve this amazing dish over rice, noodles or in a bowl (I ate it for breakfast). Remember to have fun in the kitchen. Please share your comments and recipes so I can see how YOU made it your own
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! www.veganglutenfreelife.com/chickpea-curry-and-rice/
Course: Main Course Author: Karen Graven
- 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
- 3 (14oz. cans) chickpeas, drained and rinsed
- salt and pepper, to taste
- 1 teaspoon lime zest
- 1 bunch fresh cilantro, chopped
- 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 adds 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!
Top this amazing dish with fresh cilantro, lime zest, more hot sauce, you decide.