Chickpea Curry with Rice

May 16 | In My Kitchen, Recipes

If you follow me on Facebook, Instagram or even Twitter, you may know that I recently got to visit FreshCo, the brand new discount grocery store that opened in Mission, BC and is now open in Richmond with two locations (Blundell and Broadmoor)! I’m thrilled that they are expanding out west from Ontario. I was really impressed with the deals, fresh produce, and selection of items that they carry!

Speaking of selection, FreshCo has a great international selection. This is especially exciting because the girls and I have been enjoying creating something new together on the weekends. I have so many new recipes to try after perusing the international selection!

In fact, I want to share the recipe for our latest creation with you today. It turned out better than I thought because, if I’m being honest, my girls can be quite picky, but they ate this one all up! I think that because the flavours were not too strong as well the fact that they were helping me had them excited to try their creation!

We have discovered my youngest has a few food sensitivities that we are trying to eliminate and this curried chickpea recipe checks all the items on her safe foods list. It’s perfect for the vegans out there too!

May I present… delicious Chickpea Curry with rice!

INGREDIENTS:

• 1 can of chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 small onion, chopped finely
• 2 medium tomatoes
• 1 – 2 garlic cloves
• 1/2 tsp ground ginger
• 1 Tbsp cooking oil (I like grape seed oil)
• 1/4 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp paprika
• 1/4 cup canned coconut milk
• Parsley or Cilantro for garnish
• Salt (adjust to taste)
• 1 cup rice ( I used jasmine rice)

DIRECTIONS:

Step 1: Prepare your rice according to the package directions. Once cooked, cover and set aside.

Step 2: Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop until it’s a nice salsa-like consistency.

Step 3: In a big frying pan, add cooking oil. Heat up then add the onion and tomato mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6 minutes.

Step 4: Add the cumin, curry and paprika. Sauté for 1 minute.

Step 5: Make sure to sneak some chickpeas behind Mom’s back!

Step 6: Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and bring to a boil on medium-high heat.

Step 7: Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

Step 8: Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add salt if desired.

Step 9: Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

The girls had a lot of fun adding the ingredients at each step. My oldest especially had fun with using the food processor!

When you give this recipe a try, be sure to check out the international selection at your nearest FreshCo. They’ve got such great deals that this is sure to be a budget friendly meal your family will love!

Wondering what is on sale at FreshCo this week? Take a look at their flyer here, and if you want to learn more about FreshCo, click here: http://bit.ly/FreshCO1  #Sponsored

Print

Chickpea Curry with Rice

Course: Main Course

Cuisine: Indian

Servings: 4

Ingredients

• 1 can chickpeas drained and rinsed
• 2 cups vegetable broth
• 1 small onion chopped finely
• 2 medium tomatoes
• 1 – 2 garlic cloves
• 1/2 tsp ground ginger
• 1 tbsp cooking oil I like grape seed oil
• 1/4 tsp ground cumin
• 1 tsp curry
• 1/2 tsp paprika
• 1/4 cup canned coconut milk
• salt adjust to taste
• parsley or cilantro for garnish
• 1 cup rice

Instructions

1. Prepare your rice according to the package directions. Once cooked, cover and set aside.

2. Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
   until it's a nice salsa-like consistency.

3. In a big frying pan, add cooking oil. Heat up then add the onion and tomato
   mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6
   minutes.

4. Add the cumin, curry and paprika. Sauté for 1 minute.

5. Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
   bring to a boil on medium-high heat.

6. Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

7. Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
   salt if desired.

8. Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!