15 Minute Chickpea Curry

Ingredients

• 1/2 Cup Rice

• 1 16oz Can of Chickpeas (Garbanzo Beans)

• 2 TBSP Tomato Paste

• 2 TBSP Curry Powder

• 8oz Coconut Milk

• Cilantro For Garnish (Optional)

• Red Pepper Flakes (Optional)

Preparation

1. Prep Ingredients: Dice 1/2 of the red onion, save the other half for another recipe. If using cilantro, chop up about 1 tbsp to use for garnish. drain and rinse your chickpeas. Pre-heat a large pot or tall sided pan over medium heat.

2. Cook Rice: In a small pot or rice cooker, cook your rice per the instructions on the box or bag.

3. Cook Onion: add a drizzle of oil to the pan and cook onion until softened - about 3-5 minutes. Once onion is softened add your tomato paste and curry powder. Cook until fragrant for about 1-2 minutes. Add drained chickpeas and cook another 1 minute. Add about 1/4 to 1/2 cup of water to the mixture and scrape up any browned bits on the bottom.

4. Add Coconut Milk: Continue simmering until the sauce has thickened to your desired consistency.  

5. Plate and Serve: Add rice and chickpea curry to a tall sided plate or bowl. Garnish cilantro and red pepper flakes if desired. Serve with a side of naan if you have it!

Tips and Best Practices

• I love adding some naan to this dish. Usually my store has some mini naan that are great if you don't want a large one.