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Chickpea Curry with Rice

Fresh, hearty and OH so flavorful. Curry chickpeas with rice is the dish you've been waiting for. The bone broth adds extra nutrition and flavor.


  • 2 Tbsp canola oil
  • 1 ½ medium onion (about 6 ounces), diced
  • 1 finely chopped carrots
  • 1 Tbsp finely grated ginger
  • 5 large cloves garlic, finely chopped
  • 1 cups Broth Masters Bone Broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 Tbsp garam masala
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 cup light coconut milk
  • 2-3 Tbsp maple syrup or honey
  • 1-2 Tbsp sriracha sauce (optional)
  • 3/4 cup cooked white or brown rice
  • 2 Tbsp chopped fresh cilantro or parsley
  • Naan for serving
  1. In a medium stockpot, heat the oil over medium heat. Once hot, add the onion, carrot, cook, stirring, until softened, about 5 minutes.
  2. Add garlic and ginger, stirring constantly, 1 minute.
  3. Add 2 ½ tbsp of the garam masala powder, salt, and black pepper; coat. Cook for about 2 minutes stirring constantly.
  4. Pour in coconut milk, BrothMasters Bone Broth, sriracha (optional) and maple syrup or honey.
  5. Bring to a boil then reduce the heat, cover and simmer gently, stirring occasionally, about 10 minutes.
  6. Transfer the mixture into a blender and puree into a smooth creamy sauce.
  7. Add a little ½ tbsp oil to the same pan and add chickpeas
  8. Add 1 ½ tbsp of garam masala and a generous pinch of salt.
  9. Cook about 4 minutes. Remove a ½ cup of chickpeas to garnish, add sauce to pan with remaining chickpeas cover and simmer for about 20-30 minutes.
  10. Warm naan. Serve over rice, add reserved chickpeas and Cilantro or Parsley to garnish.