Chickpea Curry

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Servings: 4 Prep: 30 min Cook: 20 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 cup basmati rice, or white rice 2 cups water ⅛ teaspoon sea salt, to taste ⅛ teaspoon ground black pepper, to taste 14 ounces cooked chickpeas ¼ bunch cilantro, optional 3 inches fresh ginger 4 carrots ½ head cauliflower 1 onion 1 teaspoon avocado oil 1 teaspoon ground turmeric 5 teaspoons minced garlic 2 teaspoons garam masala 2 teaspoons cumin seeds 4 tablespoons tomato paste 2 teaspoons coconut sugar, plus more to taste 14 ounces light canned coconut milk 1 ounce baby spinach

Instructions

1. Pour the rice, water, and a pinch of salt and pepper into a sauce pan. Place the pan over a medium heat and bring the water to a boil. Reduce heat to medium/low and simmer gently for 20 minutes until the rice is cooked.

2. Meanwhile, drain chickpeas. Chop cilantro. Peel and grate ginger. Peel and chop carrots into bite-sized pieces. Chop cauliflower into bite-sized pieces. Peel and dice the onion.

3. Place a large frying pan over a medium heat and gently melt the avocado oil. Add in the ground turmeric, minced garlic, garam masala, ginger, cumin seeds, and onions, and sauté for 1 minute.

4. Add in the tomato paste, coconut sugar, coconut milk, cauliflower, carrots, and chickpeas and simmer the curry for 15-20 minutes until the vegetables have softened.

5. After soup has simmered, add in the spinach and stir until wilted, just before serving.

6. Divide the rice between serving bowls and top with the chickpea curry. Garnish with cilantro.