Curried Chickpeas & Wild Rice

This curried chickpea dish is the perfect quick and delicious meal for a weeknight. Remember to soak dried chickpeas overnight, or have a can on hand. Experiment with different spices for warm ethnic flavours.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 1 cup Chickpeas (soaked from dry, or 1 can, drained)
 ½ Onion (chopped)
 1 clove Garlic (chopped)
 1 Carrot (medium sized, diced)
 1 Zucchini (grated)
 1 tbsp Coconut oil
 2 tsp Curry powder
 ½ tsp Thai Curry Paste (red or yellow)
 ½ tsp Cumin
 1 tsp Sea salt
 ½ tsp Black pepper
 ¼ cup Tomato sauce
 ½ can Coconut milk (optional)
 ½ cup Brown & wild rice (cooked)
1

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until translucent.

2

Add carrot and sauté until it starts to become tender.

3

Add chickpeas, zucchini, tomato paste, and all spices except for curry paste, blend into the oil.

4

Turn heat to medium and pour in coconut milk and add curry paste. Blend together with a spoon until the curry paste dissolves. Cover and let simmer on medium heat for 5 minutes or until flavours are blended.

5

Add cooked brown and wild rice to the pot and stir ingredients together.

6

Remove from heat and serve.

7

Note: Stores well in an air tight glass container in the fridge for up to 4 days.

Ingredients

 1 cup Chickpeas (soaked from dry, or 1 can, drained)
 ½ Onion (chopped)
 1 clove Garlic (chopped)
 1 Carrot (medium sized, diced)
 1 Zucchini (grated)
 1 tbsp Coconut oil
 2 tsp Curry powder
 ½ tsp Thai Curry Paste (red or yellow)
 ½ tsp Cumin
 1 tsp Sea salt
 ½ tsp Black pepper
 ¼ cup Tomato sauce
 ½ can Coconut milk (optional)
 ½ cup Brown & wild rice (cooked)

Directions

1

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until translucent.

2

Add carrot and sauté until it starts to become tender.

3

Add chickpeas, zucchini, tomato paste, and all spices except for curry paste, blend into the oil.

4

Turn heat to medium and pour in coconut milk and add curry paste. Blend together with a spoon until the curry paste dissolves. Cover and let simmer on medium heat for 5 minutes or until flavours are blended.

5

Add cooked brown and wild rice to the pot and stir ingredients together.

6

Remove from heat and serve.

7

Note: Stores well in an air tight glass container in the fridge for up to 4 days.

Curried Chickpeas & Wild Rice
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).