Curried Chickpeas Over Rice

Savor the warm, aromatic flavors of this Curried Chickpeas Over Rice recipe, a hearty and wholesome vegan dish perfect for weeknight dinners. Tender chickpeas are simmered in a rich, spiced tomato-coconut sauce infused with curry powder, cumin, and paprika, creating a fragrant and flavorful base that's both satisfying and nourishing. Paired with fluffy jasmine rice, this vibrant bowl is elevated with fresh garnishes of cilantro and a squeeze of lime for a tangy finish. Ready in under an hour, this one-pot wonder combines pantry staples with a hint of exotic flair, making it an ideal choice for cozy, plant-based comfort food. Perfect for meal prep, this recipe is loaded with protein, fiber, and bold flavors that everyone will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 1 tablespoon (grated) ginger
• 1 medium (diced) carrot
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cups chickpeas (cooked or canned, drained and rinsed)
• 1 15-ounce can crushed tomatoes
• 1 1/2 cup coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped, for garnish) cilantro
• 1 medium (cut into wedges, for serving) lime
• 1.5 cups (uncooked) jasmine rice
• 3 cups water

Directions

Step 1

Start by preparing the rice. In a medium pot, combine the jasmine rice and water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside, keeping the lid on.

Step 2

While the rice is cooking, heat olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, grated ginger, and diced carrot. Cook for another 2-3 minutes, stirring occasionally.

Step 4

Sprinkle in the curry powder, ground cumin, and paprika. Cook the spices for 1 minute to bloom their flavors.

Step 5

Add the chickpeas, crushed tomatoes, coconut milk, and vegetable broth to the skillet. Stir well to combine.

Step 6

Season with salt and black pepper, then bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.

Step 7

Taste and adjust seasoning, adding more salt or spices if desired.

Step 8

To serve, spoon the cooked rice into bowls and ladle the curried chickpeas over the top.

Step 9

Garnish with chopped cilantro and serve with lime wedges on the side for a fresh, tangy finish.

Nutrition Facts

Serving size	(2553.5g)

Amount per serving	% Daily Value*
Calories	1752.1

Total Fat 44.5g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 7778.6mg	0%
Total Carbohydrate 290.3g	0%
Dietary Fiber 50.2g	0%
Total Sugars 53.8g
Protein 59.5g	0%

Vitamin D 0IU	0%
Calcium 525.8mg	0%
Iron 29.2mg	0%
Potassium 3385.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 13.2%

Carbs: 64.5%