Chickpea Curry

Name: Chickpea Curry
Ingredients: 2 cups Basmati Rice; 2 Tablespoons Vegetable Oil; 1 whole Large Onion, Diced Fine; Salt And Pepper, to taste; 2 teaspoons Curry Powder, Any Variety; 2 cloves Garlic, Minced; 1 cup Vegetable Stock; 2 cans Chickpeas, Drained And Rinsed; 1 can (13.5 Ounce) Coconut Milk; 1 Tablespoon Honey, More To Taste; 1 Tablespoon Sriracha Or Hot Sauce (more To Taste); Lime Wedges, For Serving (optional); Cilantro Leaves, For Garnish

13 ingredients

10 steps

Ingredients

2 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
1 Tablespoon Honey, More To Taste
1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
Lime Wedges, For Serving (optional)
Cilantro Leaves, For Garnish

Directions

1

Cook the basmati rice according to the package instructions.
2

Heat the oil in a medium skillet over medium-low heat.
3

Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden.
4

Sprinkle in the curry powder and garlic and stir, cooking for another minute or so.
5

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
6

Add the coconut milk, honey and a squirt of sriracha.
7

Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes.
8

Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
9

Serve the curry over the rice.
10

Garnish with the cilantro.