Chickpea Curry with Rice
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
  • 1 cup cooked brown rice
  • ¾ cup light coconut milk
  • 1 cup chickpeas (garbanzo beans), drained and rinsed
  • ¼ cup tomato, diced
  • ¼ cup white onion, diced
  • ½ cup pineapple, chopped
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tsp coconut palm sugar
  • ½ tsp olive oil, for grilling
  • Sea salt, garlic powder and ground ginger, to taste
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions and cook for 1-2 minutes until onions start to brown.
  3. Add coconut milk, curry powder and coconut sugar.
  4. Stir until curry powder and sugar are dissolved.
  5. Stir in chickpeas, soy sauce, tomato, and pineapple.
  6. Season with sea salt, ground ginger and garlic powder.
  7. Stir over medium heat for 3-5 minutes.
  8. Serve over rice.
Makes 2 servings.
Nutrition Information
Serving size: 1 bowl Calories: 300 Fat: 4g Carbohydrates: 56g Sugar: 8g Sodium: 844mg Fiber: 8g Protein: 9g
Recipe by The Skinny Chick's Cookbook at