Curried Chickpeas over Rice

READY IN: 25mins
Recipe by Chef Ri

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.

Top Review by VeggieMomma

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.

Ingredients Nutrition


  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.

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