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
- Heat olive oil in a large skillet over medium heat.
- Add onions and cook for 1-2 minutes until onions start to brown.
- Add coconut milk, curry powder and coconut sugar.
- Stir until curry powder and sugar are dissolved.
- Stir in chickpeas, soy sauce, tomato, and pineapple.
- Season with sea salt, ground ginger and garlic powder.
- Stir over medium heat for 3-5 minutes.
- Serve over rice.
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 https://theskinnychickscookbook.com/chickpea-curry-with-rice/
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