Curried Chickpeas over Rice

Total Time
25mins
Prep 5 mins
Cook 20 mins

This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish.

Ingredients Nutrition

Directions

  1. Cook rice per directions.
  2. Heat oil in a saucepan.
  3. Saute onions over medium-high heat.
  4. Add tomatoes once onions are soft. Smash the tomatoes in the pot.
  5. Add the curry powder and stir.
  6. Add coconut cream/milk and stir. (add a little more if you desire more sauce)
  7. Salt to taste.
  8. Reduce heat to medium-low.
  9. Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
  10. Serve hot over rice.
Most Helpful

I made this because I had all the ingredients, and it is delicious! I used 2 cups of coconut cream, 1 cup canned tomatoes instead of the fresh, and added a handful of fresh basil at the end. It is rich and delicious. I am definitely adding it to my regular rotation, but might try it with lite coconut milk to reduce the fat content.

VeggieMomma November 29, 2008