Chickpea Curry with Rice

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.

Ingredients for Chickpea Curry with Rice:

  • 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

Directions:

  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.
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