Chickpea Curry with Brown Rice
The vibrant turmeric stain on my grandmother Elvi's favorite wooden spoon is a scent memory as strong as the curry itself. In her small kitchen in Pärnu, she taught me that the best dishes are often the simplest, built layer by layer from humble ingredients. This chickpea curry is an homage to her philosophy. You'll learn how to bloom spices for maximum flavor and create a creamy texture without any dairy. Eating this curry is like wrapping yourself in a warm hug – grounding, satisfying, and deeply nourishing.
16Ingredients
- 1 cup Brown Rice
- 2 cups Chickpeas
- 1 medium Onion
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 teaspoons Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1 can (13.5 oz) Coconut Milk
- 1 can (14.5 oz) Diced Tomatoes
- ½ cup Vegetable Broth
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- ¼ cup Fresh Cilantro
Nutrition Facts
Instructions
Cook brown rice according to package directions. While the rice is cooking, prepare the curry.
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
Add minced garlic and grated ginger to the pot and cook for 1 minute more, until fragrant.
Stir in turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 1 minute, stirring constantly, to bloom the spices.
Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer, then add chickpeas and salt.
Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
Stir in lemon juice and garnish with fresh cilantro. Serve hot over brown rice.
Chef's Tip
For an extra layer of flavor, try adding a squeeze of lime juice and a sprinkle of fresh cilantro right before serving.
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Chickpea Curry with Brown Rice
Ingredients
- 1 cup Brown Rice
- 2 cups Chickpeas
Vegetables
- 1 medium Onion
- 3 cloves Garlic
- 1 can (14.5 oz) Diced Tomatoes
Spices
- 1 tablespoon Ginger
- 2 teaspoons Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
Liquids
- 1 can (13.5 oz) Coconut Milk
- 0.5 cup Vegetable Broth
- 1 tablespoon Lemon Juice
Fats
- 2 tablespoons Olive Oil
Herbs
- 0.25 cup Fresh Cilantro
Instructions
- Cook brown rice according to package directions. While the rice is cooking, prepare the curry.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger to the pot and cook for 1 minute more, until fragrant.
- Stir in turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 1 minute, stirring constantly, to bloom the spices.
- Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer, then add chickpeas and salt.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Stir in lemon juice and garnish with fresh cilantro. Serve hot over brown rice.
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