Chickpea Curry for One
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Chickpeas simmered in a creamy coconut curry sauce with garlic and ginger, served over rice.
Ingredients
- 1 tbsp olive oil
- ¼ cup chopped onion
- 1 garlic clove minced
- 1 tsp curry powder
- ⅛ tsp ground ginger
- ¼ tsp kosher salt
- ½ cup vegetable broth
- ¾ cup canned unsweetened full-fat coconut milk
- ½ tbsp honey
- 1 can (15 oz) chickpeas rinsed and drained
- 1 cup cooked rice
Equipment
- skillet
Directions
- Heat the oil in a 10-inch skillet over medium heat. Cook the onion for 1 to 2 minutes, until soft.
- Stir in the garlic, curry powder, ginger, and salt and cook for 1 minute, stirring so the spices don’t burn.
- Add the broth, coconut milk, and honey and bring to a gentle boil.
- Stir in the chickpeas, turn the heat to medium-low, and simmer for about 10 minutes, stirring now and then, until thickened.
- Spoon it over the rice.
Nutrition
Serving: 773g | Calories: 1079kcal | Carbohydrates: 123g | Protein: 27g | Fat: 58g | Saturated Fat: 35g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1600mg | Potassium: 875mg | Fiber: 19g | Sugar: 22g | Vitamin A: 346IU | Vitamin C: 6.4mg | Calcium: 191mg | Iron: 11mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup canned unsweetened full-fat coconut milk counted as canned coconut milk (one can 400 g), cooked rice counted as cooked white rice, chickpeas counted as canned chickpeas, drained (a 15 oz can 255 g). Brands and portions vary, so use it only as an approximation.