Chickpea Curry with Brown Rice presents a wholesome and satisfying meal, abundant in plant-based protein and fiber. This dish harmonizes the substantiality of chickpeas with the aromatic essence of curry spices, yielding a well-rounded and nutritious choice. Chickpeas, a key source of protein and fiber, promote feelings of fullness and support digestive wellness. Olive oil contributes healthy fats, while the blend of curry powder, cumin, and coriander imbues the dish with depth and complexity. Diced tomatoes and vegetable broth ensure a moist and flavorful curry, complemented by cooked brown rice, which provides complex carbohydrates for sustained energy and added fiber. This meal is not only simple to prepare but also serves as a versatile foundation, adaptable with other vegetables or spices to suit individual tastes. Chickpea Curry with Brown Rice stands as an excellent option for those in pursuit of a healthy, flavorful, and fulfilling plant-based meal.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 cup cooked brown rice
Preparation:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the curry powder, cumin, and coriander.
- Add the chickpeas, tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sauce has thickened.
- Serve the chickpea curry over brown rice.
Benefits:
- This dish is a flavorful and satisfying plant-based meal that is packed with protein and fiber.
- It is also a good source of vitamins, minerals, and antioxidants.
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