Chickpea Curry Recipe

Name: Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown Rice; 2 tablespoons Olive Oil; 1 Red Onion [halved, slice thin]; 2 Bell Peppers {red or yellow, seeded, sliced thin]; 3 cloves Garlic [minced]; 1 Ginger 1 inch piece [peeled, grated]; 1 teaspoon Curry Powder; 1 teaspoon Cumin; 1/2 teaspoon Cinnamon; 1/2 teaspoon Coriander [ground]; 1/2 teaspoon Turmeric; 1/2 teaspoon Salt; 1/4 teaspoon Pepper; 1 can Chickpeas [ 15 oz, drained, rinsed]; 1 can Tomatoes [chopped, 14.5 oz]; 1/4 cup Cilantro [chopped]

Servings: persons

1 cup Brown Rice
2 tablespoons Olive Oil
1 Red Onion [halved, slice thin]
2 Bell Peppers {red or yellow, seeded, sliced thin]
3 cloves Garlic [minced]
1 Ginger 1 inch piece [peeled, grated]
1 teaspoon Curry Powder
1 teaspoon Cumin
1/2 teaspoon Cinnamon
1/2 teaspoon Coriander [ground]
1/2 teaspoon Turmeric
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 can Chickpeas [ 15 oz, drained, rinsed]
1 can Tomatoes [chopped, 14.5 oz]
1/4 cup Cilantro [chopped]

1
1. In 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.
2
2. Meanwhile, 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.
3
3. Stir 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.
4
4. Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Brown Rice, 2 tablespoons Olive Oil, 1 Red Onion [halved, slice thin], 2 Bell Peppers {red or yellow, seeded, sliced thin], and more.

Yes, Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions