Tasty Tuesday: Chickpea Curry with Coconut Rice
If you’re been reading these Tasty Tuesday posts for a while, you may have noticed I have a little thing for chickpeas (roasted chickpeas, jalapeno chickpea lentil burgers, sweet corn roasted jalapeno chickpea hummus or lentil chickpea salad, anyone?). As a gal who isn’t that into meat, chickpeas are an easy, delicious, versatile, and cheap way to get some protein in a meal, not to mention a wonderful source of fiber.
It’s usually a no brainer that when I stumble upon a new recipe that includes chickpeas I will eventually be in my kitchen trying it out. I have pinned a ton of new chickpea recipes this summer, but I just haven’t really felt like cooking for just me, myself and I. As a single lady it is just easier to make myself some popcorn or munch on fruits & veggies, larabars, or anything else that doesn’t require dirtying a lot of dishes or heating up the kitchen in order to just cook myself a meal. But after seeing this recipe for Chickpea Curry with Coconut Rice, I found myself at the grocery picking up the few missing ingredients missing from my kitchen.
Honestly, this is probably the first real meal outside of a stir fry that I’ve made for myself all summer and it was so worth it. Really, it doesn’t dirty many dishes and it’s super easy. A little chopping, a little stirring, a tiny bit of patience, and you’re eating a delicious meal! And for someone who doesn’t want to take the time to cook for herself this summer, I’ve already made it three times. I think that is evidence enough this recipe is a winner!
Chickpea Curry with Coconut Rice
Recipe from www.howsweeteats.com
1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1 tablespoon coconut oil
1/4 teaspoon salt
1 1/2 tablespoons coconut oil
2 leeks, cleaned, trimmed + sliced
1/2 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas, cut into thirds
1 (14-ounce) can full-fat coconut milk
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Serve immediately with the coconut rice and enjoy!