Chickpea Curry with Rice (Print View)

Aromatic chickpeas in spiced tomato sauce, served over tender basmati rice for a satisfying plant-based meal.

# Components:

→ For the Chickpea Curry

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon garam masala
09 - 1/2 teaspoon chili powder
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cans (14 ounces each) chickpeas, drained and rinsed
12 - 1 cup (240 ml) full-fat coconut milk
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons fresh cilantro, chopped

→ For the Rice

17 - 1 1/2 cups (300 g) basmati rice
18 - 3 cups (720 ml) water
19 - 1/2 teaspoon salt

# Directions:

01 - Rinse basmati rice under cold running water until the water runs clear. In a saucepan, combine the rinsed rice, water, and salt. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes. Remove the saucepan from the heat and allow it to rest, covered, for an additional 5 minutes. Gently fluff the cooked rice with a fork.
02 - While the rice is cooking, heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until softened and translucent.
03 - Incorporate the minced garlic and grated ginger into the skillet with the onions. Cook for 1 minute, stirring continuously, until fragrant.
04 - Stir in the ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Cook for 30 seconds, stirring constantly to toast the spices and release their aromas.
05 - Add the diced tomatoes to the skillet. Cook for 3 minutes, stirring occasionally, to allow the flavors to meld and the tomatoes to break down slightly.
06 - Add the drained and rinsed chickpeas, coconut milk, salt, and black pepper to the skillet. Bring the mixture to a gentle simmer. Cook, uncovered, for 15 minutes, stirring periodically, until the curry has thickened to your desired consistency.
07 - Stir in the fresh lemon juice and chopped cilantro. Taste and adjust seasoning as needed, adding more salt or chili powder if desired.
08 - Serve the chickpea curry hot, spooned over the prepared basmati rice. Garnish with additional fresh cilantro, if desired.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Made with pantry staples you likely already have
  • Naturally vegan and gluten free
  • Nourishing and satisfying, packed with protein and fiber
  • Versatile and customizable to your heat preference
02 -
  • This curry actually tastes better the next day after flavors have had time to meld
  • Each serving provides nearly a third of your daily fiber needs
  • The combination of rice and chickpeas creates a complete protein source
  • Perfect for meal prep as it reheats beautifully
  • The spice level is completely customizable to your preference
03 -
  • The secret to truly exceptional curry lies in taking your time with the onions. Those extra minutes of slow cooking develop natural sweetness that forms the foundation of your dish.
  • Blooming the spices properly in oil releases their essential oils and transforms their flavor from flat to vibrant.
  • If you find your curry lacks depth, try adding a teaspoon of tomato paste along with the diced tomatoes for an umami boost.
  • Remember that seasoning should be adjusted at the end, as the flavors concentrate during cooking and the coconut milk adds its own natural sweetness.
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