Go Back
Print

Chickpea Curry Rice Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A flavorful and hearty vegan chickpea curry served over fragrant rice, perfect for a quick and satisfying meal.

Ingredients

Rice

  • 1 tablespoon olive oil
  • 2 cups water or vegetable broth
  • 1 cup long grain rice (jasmine or basmati)

Chickpea Curry

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne (optional) (for heat)
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can full-fat coconut milk
  • ½ cup canned crushed tomatoes or tomato puree
  • 2 cups fresh spinach
  • 1 tablespoon lime juice

Garnishes

  • Salt and pepper to taste
  • to taste Fresh cilantro
  • to serve Lime wedges
  • optional Red chili flakes

Instructions 

  • Cook rice: rinse, toast with turmeric and salt, then simmer in water or broth for 15 minutes, then steam for 5 minutes.
  • Sauté onion in olive oil until soft, then add garlic and ginger, cooking for 1 minute.
  • Add spices, chickpeas, coconut milk, and tomatoes; simmer until thickened, then stir in spinach and lime juice. Season with salt and pepper.
  • Serve chickpea curry over rice, garnished with cilantro, chili flakes, and a dollop of vegan yogurt. Add lime wedges on the side.

Notes

You can customize the spice level by adjusting cayenne and chili flakes. Use fresh cilantro for best flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: Chickpeas, Curry, Vegan