In lieu of my typical meat loving meals, my new food journey as a Vegetarian has afforded me the opportunity to experiment more with an array of flavors. This weekend’s flavor profile included a hint of spice (which is a staple in my house if you’ve been following my blog), a tad bit of sweetness, and a burst of great exchanges in texture. For the first time ever, I tried Curry Chickpeas and I thoroughly enjoyed! Boy, was it yummy AND filling.
Along with my chickpeas, I chose to make Basmati Brown Rice (I try to stay away from white rice since I find this option to be healthier) and roasted Sweet Potato. Everything married together WELL and the play on sweet from the sweet potatoes and bit of heat from the curry was nice! Overall, this recipe took a short amount of time—all but 20-25 minutes or so. However, the longest part of the cook time was actually the chickpeas. Granted, you can cut down your cook time drastically by simply using canned chickpeas, but I prefer getting dry beans, soaking overnight and cooking on slow heat for almost 2 hours. That’s just my own personal preference! DO WHATEVER WORKS FOR YOU!
For the roasted sweet potatoes, simply peel and slice 1 whole large sweet potato (OR 2 if you want more) and add a tablespoon of your favorite oil (I used grape seed oil), but I’d also recommend olive oil as an option as well. Then sprinkle with a bit of salt and black pepper and add 1 tablespoon of dried Parsley. Add potatoes to a lightly greased cookie sheet or pan and let it cook in the oven (at 400 degrees F) for about 15-20 minutes OR until soft and browned at the edges.
All in all, I must say that my husband LOVED this meal and so did I. I’ll definitely be doing this again! As usual, I’ve included the recipe below if you decide to give it a GO!
Curry Chickpeas Recipe
- 2 cups Basmati Brown Rice (Or your favorite choice of rice)
- 2 Tbsps vegetable oil
- 1 onion (chopped)
- 1 cup carrots (chopped)
- 1 cup green bell pepper (chopped)
- pinch of salt
- pinch of black pepper
- 2 tsps curry powder
- 2 garlic cloves (chopped)
- 1 cup vegetable stock (you can also use chicken stock if you choose)
- 2 (15 oz) cans Chickpeas (OR 1 bag of soaked dry chickpeas overnight & cooked)
- 1 (13.5 oz) can coconut milk
- 1 Tbsp honey
- 1-2 Tbsps scotch bonnet hot sauce (if you enjoy spice, otherwise optional)
- Cilantro (chopped, for garnish)
Cook the basmati brown rice according to the package instructions.
Heat vegetable oil in a medium skillet over medium-low heat and add the onions, carrots, and green bell pepper and season with salt and black pepper and cook until the veggies are softened and caramelized (about 10 minutes).
Stir in the curry powder and chopped garlic cloves and cook for 30 seconds. Then pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
Add the chickpeas, coconut milk, honey and scotch bonnet hot sauce and bring to a boil, reducing the heat and letting everything simmer for 10-15 minutes.
Serve and add chopped Cilantro as garnish.