Name: Chickpea Curry
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 c. brown rice; 2 tbsp. extra-virgin olive oil; 1 small red onion, halved and thinly sliced; 2 small bell peppers (yellow, red, or orange), seeded and thinly sliced; 3 cloves garlic, minced; piece fresh ginger, peeled and grated; 1 tsp. curry powder; 1 tsp. ground cumin; 1/2 tsp. ground cinnamon; 1/2 tsp. ground coriander; 1/2 tsp. turmeric; kosher salt; Freshly ground black pepper; 1 15-oz. can chickpeas, drained and rinsed; 1 14.5-oz. can chopped tomatoes and juices; 1/4 c. freshly chopped cilantro, plus more for serving

Step 1In a medium saucepan, combine rice and 1 3/4 cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and keep covered until ready to eat.

Step 2Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring constantly, until fragrant, 2 minutes. Season with salt and pepper.

Step 3Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and season with salt and pepper.

Step 4Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.

Chickpea Curry

Ingredients

Directions

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