Today, I’m sharing a warming and hearty meal that’ll warm up your winter. This healthy protein-packed dish is perfect for wholesome eating.
The key ingredient in this curried chickpeas recipe is curry powder. I love using Sprouts organic curry powder and bulk beans. By cooking garbanzo beans from scratch, you’re able to make them more flavorful than ever and control the texture.
Sprouts is having their Bring On The Beans sale starting today so go stock up! Most of your favorite beans will be on sale for 99 cents per pound! I am so excited to restock my dry bean collection since they are so useful to have on hand.
Vegan Curried Chickpeas with Basmati Rice
1 cup dried garbanzo beans
2 cups basmati rice
3 cups filtered water
1 tbsp Sprouts Brand coconut oil
3 garlic cloves, minced
3 vine ripe tomatoes, chopped
1 can Sprouts Brand coconut milk
½ tablespoon arrowroot powder
3 teaspoons Sprouts Brand curry powder
2 teaspoons sea salt, divided
Cilantro for garnish
Add garbanzo beans to a large pot and cover with at least 3-4 inches water. Cover the pot and soak overnight or for 8-12 hours. Beans should be expanded once done soaking. Drain and rinse.
Add beans to a pot and cover with enough water to reach at least 2 inches above. Add ½ teaspoon sea salt. Cover and simmer for 1-2 hours. Check around the 1 hour mark to see if they are tender. If not, continue checking every 15 minutes. Remove from heat once cooked.
Rinse basmati rice and add to a rice cooker along with 3 cups filtered water and ½ teaspoon sea salt. Let stand for at least 10 minutes.
Heat coconut oil over medium-low heat in a pot. Add garlic and saute for about 3 minutes. Add chopped tomatoes and raise heat to medium. Saute for about 5-6 minutes.
Add 3 cups cooked garbanzo beans, coconut milk, arrowroot, curry powder, and sea salt to the pot. Simmer over medium heat for about 10 minutes. Turn off heat and let stand for 5 minutes. Serve curried chickpeas over basmati rice. Garnish with cilantro and enjoy!