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Chickpea Curry with Rice


For months, I’ve been trying to perfect a coconut curry recipe, but I always felt like something was missing. Tofu is a great meat substitute, but for this recipe, I was looking for something else.

Then one night, it hit me. Chickpeas! Chickpea curry! That’s what I was looking for!

For this chickpea curry, I added sliced pineapples, as I love pineapples in my curry. If you’ve never tried it, give it a whirl. You may find yourself a new favorite ingredient!

Generally, I use quinoa instead of rice because it contains more protein and fiber, but I find that rice has a richer texture that goes perfectly with creamy curry sauce.

With the added fiber and protein from chickpeas, this chickpea curry is a perfect vegan, gluten-free, healthy dinner!

Chickpea Curry with Rice

  • 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.


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