Name: Curried Chickpeas with Rice
Yield: 4
Ingredients: 1.5 cups light coconut milk; 1/2 cup water; 1 tablespoon millet flour (optional); 2 teaspoons curry powder; 1 teaspoon garam masala (optional); 1/2 teaspoon salt; 3 cups garbanzo beans, cooked (if using canned, drain and rinse first); 1 medium green apple; 1 large carrot; 3 scallions (or 1/2 c chopped onion); 3 cups brown rice, cooked (or blend of brown and wild rice); 2 tablespoons peanuts, roasted unsalted (chopped, optional); 2 tablespoons cilantro (snipped); mint chutney (optional); plain greek yogurt (optional)

Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal.

Curried Chickpeas with Rice Yum

Curried Chickpeas and Rice in a White Bowl

Prep Time

Cook Time

Servings

Ingredients

1.5 cups light coconut milk
1/2 cup water
1 tablespoon millet flour optional
2 teaspoons curry powder
1 teaspoon garam masala optional
1/2 teaspoon salt
3 cups garbanzo beans, cooked if using canned, drain and rinse first
1 medium green apple
1 large carrot
3 scallions or 1/2 c chopped onion
3 cups brown rice, cooked or blend of brown and wild rice
2 tablespoons peanuts, roasted unsalted chopped, optional
2 tablespoons cilantro snipped
mint chutney optional
plain greek yogurt optional

Prep Time

Cook Time

Servings

Ingredients

1.5 cups light coconut milk
1/2 cup water
1 tablespoon millet flour optional
2 teaspoons curry powder
1 teaspoon garam masala optional
1/2 teaspoon salt
3 cups garbanzo beans, cooked if using canned, drain and rinse first
1 medium green apple
1 large carrot
3 scallions or 1/2 c chopped onion
3 cups brown rice, cooked or blend of brown and wild rice
2 tablespoons peanuts, roasted unsalted chopped, optional
2 tablespoons cilantro snipped
mint chutney optional
plain greek yogurt optional

Instructions

Core and chop apple, shred carrot, and slice scallions and set aside in a bowl (they can all be together in one bowl).
Preheat 12" skillet over medium-high heat. In a small bowl or measuring cup, whisk half of the milk with the flour, curry powder, garam masala, and salt.
Add milk+flour mixture and remaining milk plus 1/2 cup water to the hot skillet, stirring constantly. Simmer until thick and bubbly, about 2-3 minutes. (It will be less thick if you're not using any flour.)
Stir in apple, carrot and green onion and cook 5 more minutes, stirring occasionally. Meanwhile, chop peanuts (if using) and cilantro and set aside in another small bowl.
Add garbanzo beans and rice and cook for 5 more minutes or until heated through, stirring often. Remove from heat and sprinkle with peanuts and cilantro. Serve with optional mint chutney and plain greek yogurt for topping.

Recipe Notes

Time Savers

I always have leftover rice in my freezer. I make it in my Aroma rice cooker without any seasoning and then freeze. Here's a tip on how to freeze cooked rice.
I also cook garbanzo beans from a dried state instead of buying the cans. Although the canned versions are great in a pinch they're more expensive, plus they're, well, they're canned. Making beans from scratch is super easy and low-touch, but does take some planning.
If you make enough of this it's great as a leftover lunch or second dinner during the week because it keeps really well in the frig. Just reheat in the microwave or in a pan on the stove, with a little water to re-moisten. Stir in extra cooked veggies to bulk up the healthy content.

Share this Recipe

Time Savers

Leave a Reply Cancel reply