Dinner

Chickpea Curry with Rice

Chickpea curry served on a bed of rice.

25

min

Meal benefits

Loaded with powerful antioxidants which have been proven to decrease inflammation in the body and may even decrease the risk of chronic diseases.

High quality plant protein to help our body repair and build muscle so that we can recover better after exercise.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

413

Protein

17

g

Fats

5

g

Carbs

75

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

cooked chickpeas (canned or boiled)

50

g

basmati rice, uncooked

1

small onion, chopped

1

garlic clove, minced

100

g

tomato, chopped

120

mL

vegetable broth

1

tsp

curry powder

0.5

tsp

ground cumin

0.5

tsp

ground coriander

0.25

tsp

turmeric powder

1

tsp

olive oil

Instructions

_{Step 1/4}

Cook Rice

Prepare your basmati rice in a pot according to package instructions, ensuring you wash your rice until the water runs clear before cooking.

_{Step 2/4}

Sauté Aromatics and Tomato

Heat a pan over medium heat with olive oil. Add the chopped onion and minced garlic. Sauté until softened, about 2-3 minutes. Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for another minute to toast the spices. Then, add the chopped tomato to the pan and cook for another 2-3 minutes until it starts to break down.

_{Step 3/4}

Simmer with Chickpeas

Add the cooked chickpeas to the pan along with the vegetable broth. Bring to a simmer and let it cook for 10-15 minutes until the sauce thickens slightly. Season with salt and pepper to taste if needed.

_{Step 4/4}