Chickpea Curry

Name: Chickpea Curry
Ingredients: 1 cup Brown Rice; 2 tablespoons Olive Oil; 1 Red Onion [halved, slice thin]; 2 Bell Peppers {red or yellow, seeded, sliced thin]; 3 cloves Garlic [minced]; 1 Ginger 1 inch piece [peeled, grated]; 1 teaspoon Curry Powder; 1 teaspoon Cumin; 1/2 teaspoon Cinnamon; 1/2 teaspoon Coriander [ground]; 1/2 teaspoon Turmeric; 1/2 teaspoon Salt; 1/4 teaspoon Pepper; 1 can Chickpeas [ 15 oz, drained, rinsed]; 1 can Tomatoes [chopped, 14.5 oz]; 1/4 cup Cilantro [chopped]

16 ingredients

4 steps

Ingredients

1 cup Brown Rice
2 tablespoons Olive Oil
1 Red Onion [halved, slice thin]
2 Bell Peppers {red or yellow, seeded, sliced thin]
3 cloves Garlic [minced]
1 Ginger 1 inch piece [peeled, grated]
1 teaspoon Curry Powder
1 teaspoon Cumin
1/2 teaspoon Cinnamon
1/2 teaspoon Coriander [ground]
1/2 teaspoon Turmeric
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 can Chickpeas [ 15 oz, drained, rinsed]
1 can Tomatoes [chopped, 14.5 oz]
1/4 cup Cilantro [chopped]

Directions

1

1. In a medium saucepan, combine rice and 1 3/4 cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and keep covered until ready to eat.
2

2. Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring constantly, until fragrant, 2 minutes. Season with salt and pepper.
3

3. Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and season with salt and pepper.
4

4. Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.