RECIPE: Curried Chickpeas over Rice

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Curried Chickpeas over Rice

  • 3 teaspoons curry powder
  • ½ teaspoon ground coriander
  • 1/8 teaspoon turmeric
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons firmly packed light brown sugar
  • 2 ½ tablespoons vegetable oil (soybean or corn)
  • 2 cups finely chopped onions
  • 1 heaping tablespoon very finely minced garlic
  • 1 cup vegetable or chicken broth
  • 2 (15 oz.) cans chickpeas, rinsed and drained
  • 1 can (14.5 oz) petite diced tomatoes, drained and patted dry
  • 1 (13.5 oz.) can light coconut milk
  • 2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • Cooked white or brown rice

Whisk curry powder, coriander, turmeric, black pepper, salt and brown sugar together in small bowl. Set aside. In a very large skillet, heat vegetable oil over medium-high heat. Add onion and cook, stirring occasionally, until they’re starting to brown and caramelize. Reduce heat to medium and stir in garlic and spice-sugar mixture and cook about 45 seconds to 1 minute.

Add broth, stirring and scraping browned pieces in bottom of skillet. Stir in chickpeas, tomatoes, coconut milk and sriracha sauce. Bring to a boil, then reduce heat to very low and simmer 20 to 25 minutes, until mixture is slightly reduced and thickened. Stir in lime juice. Serve over favorite rice.

Makes about 5 ½ cups curry (5 – 6 servings)

Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD