Ingredients
For the curry
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz chickpeas, drained and rinsed
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup vegetable broth or water
For serving
- 2 cups cooked white rice
- Fresh lime wedges
- Fresh microgreens or cilantro optional, for garnish
Instructions
- Cook the aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4–5 minutes until softened and lightly golden. Stir in garlic, cumin, and paprika; cook for another 30 seconds until fragrant.
- Simmer the curry: Add crushed tomatoes, chickpeas, salt, pepper, and vegetable broth. Stir, bring to a simmer, then reduce heat to low. Cook for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare the rice: While the curry simmers, cook rice according to package instructions. Fluff with a fork once done.
- Serve and garnish: Spoon rice into bowls, add chickpea curry alongside, and garnish with microgreens or cilantro. Add a lime wedge for a zesty finish.
Notes
- Protein boost: Add tofu or edamame during the last few minutes of cooking for extra plant-based protein.
- Make it creamy: Stir in 2–3 tablespoons coconut milk at the end for a velvety texture.
- Meal prep friendly: Curry keeps well for 4 days in the fridge. Store rice and curry separately for best texture.
- Freezing tip: Curry freezes beautifully for up to 2 months. Rice is best fresh, but can be frozen in small portions and reheated with a splash of water.