One Pot Chickpea Curry and Rice

One Pot Chickpea Curry and Rice

This simple chickpea curry dish uses just one pot and ingredients you probably already have in your pantry. 

Confession: I’ve been in something of a cooking rut lately, feeling uninspired and unmotivated to cook much at all. I’ve been eating a lot of scrambled eggs and yogurt. This is one of the reasons I love our monthly Recipe Redux challenges, because I’m forced to have a focus and get creative in the kitchen. This month’s theme coordinated nicely with the first day of Spring being on Monday. We were challenged to do some spring cleaning in the kitchen and focus on only using ingredients we already had on hand in the fridge and/or pantry.  

When it comes to using up ingredients in your pantry and minimizing food waste, the number one tip you hear is to make soup or stock, right? I like that idea in theory, but can’t honestly say I’ve ever done it. When I want to come up with a recipe to use random stuff I have in the cabinet, I turn to my old friends Google and Pinterest, searching by ingredient and modifying from there. A lot of recipe sites let you search by ingredient, which is super helpful for those times you find yourself with more canned beans than you could ever need and no idea what to do with them.  Hi, that’s totally me. I’ve got lots of garbanzo beans and as much as I love hummus, it was time to come up with something new.

the recipe

In addition to my canned bean collection, my spice cabinet is severely underutilized, so I decided to turn the spotlight on spices for this spring cleaning recipe. Naturally, thinking spices + beans led me to an Indian inspired dish. I started pulling out other staples I always have on hand: onions, carrots, broth, canned tomatoes and coconut oil. 

Coconut milk is commonly used in curries, but my fave Siggi’s whole milk skyr worked perfectly since I didn’t have any coconut milk. This recipe comes together in less than 45 minutes and uses just one pot! This makes for a super simple cleanup but more importantly, it helps all of the flavors meld together really nicely.  

This chickpea curry will be a staple in my meal prep, especially because it makes a big batch and we can enjoy it throughout the week. If you don’t want leftovers, be sure to cut the recipe in half! Read on for the full recipe, pin it for later and don’t miss the link at the bottom to get the spring cleaning recipes from other Recipe Reduxers!

One Pot Chickpea Curry and Rice
Serves 6
A vegetarian recipe for chickpea curry and rice using ingredients you likely already have in your pantry!


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Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Ingredients
  1. 2 TBSP coconut oil
  2. 2 cloves garlic, minced
  3. 2 carrots, peeled and chopped
  4. 1 onion, chopped
  5. 2 TBSP curry
  6. 1 teaspoon cumin
  7. 1/2 teaspoon cayenne
  8. 1/2 teaspoon cinnamon
  9. 1/2 teaspoon ginger
  10. 1 teaspoon salt
  11. 3 cups vegetable broth
  12. 1 1/2 cups canned diced tomato
  13. 1 1/2 cups quick cook brown rice (white rice works too!)
  14. 1 15oz can chickpeas, drained
  15. 1/2 cup whole Greek yogurt (I used Siggi’s)
Instructions
  1. Heat coconut oil in a large pot or pan over medium heat.
  2. Stir in garlic, onion, carrots and spices and cook for 5-8 minutes, until carrots are tender and onions are softened.
  3. Add vegetable broth, diced tomato, brown rice and chickpeas, stirring.
  4. Simmer for 10-15 minutes or until rice is cooked.
  5. Stir in Greek yogurt until creamy consistency is achieved.
  6. Serve immediately or store in the refrigerator for later (should last about a week).
KH Nutrition http://khnutrition.com/

PIN IT FOR LATER:

 

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A Cleanse I Highly Recommend

I’m sorry (not sorry) for the clickbait, but I need to get this one off my chest and out into the world. Cleansing, detoxing, juicing…will it ever go away? Many of my nutrition related blog posts are born out of frustration and usually inspired by some ridiculous article a friend has sent me. I’ve written about how I despise Shakeology and why juice cleanses are BS and today I’m back to talk about cleansing. 

Last week, Well + Good published this piece about a guy who has given himself over a thousand colonics and claims it has saved his life. I’ll let that sink in…over a thousand colonics!

Now, he is a “colonics expert” with a private practice in NYC, where he provides colonic hydrotherapy and (surprise, suprise!) dietary recommendations.  Here are some direct quotes from the W+G piece:

Jacobs is the first to admit his oftentimes extreme wellness views aren’t based on scientific facts, but rather his own gut instincts—which is why you won’t find studies supporting the majority of his claims.

So he knows that his views and recommendations are not based on any science, but preaches it anyway. Interesting and definitely irresponsible, but that’s not even my biggest issue with this guy. He continues on:

Meat, bread, milk, chicken, fish, alcohol, drugs, sadness, anger, bad energy from too many computers and cell phones and fluorescent lights, pollution—that’s all positive ionic. What happens when a beautiful, baby-like body takes in positive ionic food and experiences emotional trauma? It goes into the body and opposites attract—it sticks like glue on you….Bad food sticks in the body

I’m sorry…WHAT?  He also doesn’t eat or drink anything at all until 4 or 5 p.m. each day. Hello, restrictive and disordered eating!

This stuff gets me fired up, so I wanted to share and counter this nonsense with the cleanse I recommend: cleansing yourself of BS “experts” and websites like these that seek to create fear surrounding food. I’m no expert on colonics, but I do know that much like how the liver detoxes for us, our colon already does the good work of elimination.  No special treatment or cleansing needed. Some argue that colonic treatments can help with symptoms like bloating or constipation, but even so, it’s temporary and certainly doesn’t address the cause of the symptoms in the first place.

 

Demonizing certain foods and instilling fear surrounding food choices doesn’t benefit anyone. When you’re wrapped up in self-improvement and aiming to live a healthier life, it can be really hard to know who to trust and what might something you should try. I challenge you to stay vigilant, ask lots of questions and start cleansing your newsfeeds and blog rolls of people who claim certain foods are “toxic”, “bad”, “dangerous” or should otherwise be avoided/restricted. 

Need help sifting through the muck? I’m here. So are lots of really intelligent and compassionate dietitians who embrace all food and focus on supporting true health. I’d be happy to work with you or recommend an RD in your area!