Chickpea Curry with Veggie Rice
This chickpea curry is foolproof and full of flavor. Pair it with some veggie rice to squeeze in a few servings of vegetables and some extra nutrients.
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Ingredients
Veggie Rice
Chickpea Curry
Instructions
Veggie Rice
  1. Add kale, spinach, cilantro, red onion, garlic, olive oil, salt and 1/2 cup water to food processor and blend.
  2. Place 1.5 cup rice in pot along with green mixture and 1.25 cups water. Bring to a boil, then cover and reduce heat and simmer until liquid is absorbed, about 15-18 minutes. A layer of green film will form on top of the rice; scrape off what you can and mix the rest in with the rice.
Chickpea Curry
  1. Add 1 can of diced tomatoes and jalapeño to a food processor and blend until pureed.
  2. Add 2 tbsp olive oil to skillet over medium heat and add diced red onion. Cook for 1-2 minutes, stirring occasionally, and then add the garlic and grated ginger and cook an additional 2 minutes.
  3. Next, add the pureed tomato jalapeño mixture along with the chickpeas and spices and stir.
  4. Add the plain yogurt along with 2 tbsp of flour and stir well. Reduce heat to a simmer and continue stirring occasionally for 15-20 minutes, until sauce thickens up.
  5. Garnish with cilantro and serve alongside veggie rice.