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/

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Roasted Brussels Sprout Tacos with Garlicky Black Bean Spread

Roasted Brussels Sprout Tacos with Garlicky Black Bean Spread

Taco Tuesday gets an upgrade with these Roasted Brussels Sprout Tacos. Charred corn tortillas with a creamy garlicky black bean spread are filled with crispy Brussels sprouts and sprinkled with tangy cheddar cheese.Tacos are easily one of my favorite things to eat and they are most certainly not just reserved for Tuesdays. I don’t remember when Taco Tuesdays became a thing, but back in my waitressing days it was not my idea of fun.  I always worked Tuesday nights and dreaded those shifts.  Of course the tacos were delicious, but that meant that I was running my butt off all night slinging $2 tacos and making crappy tips as a result. The tacos (and margarita) waiting for me at the end of my shift made it all worth it though. 😉

Now that I’m no longer a waitress, I’m all about Taco Tuesdays. And Taco Wednesdays, Thursdays, Fridays…you get the idea. So when I saw that this month’s Recipe Redux challenge was to come up with a healthy, creative take on tacos, I did a little taco dance! My dessert-loving brain immediately went to work scheming up a healthier version of a Choco Taco.  Remember that dreamy ice cream treat? After a few failed attempts (real talk: all recipe testing does NOT result in success), I gave up on my plans for that dessert taco and went a more savory route. As things go, Plan B turned out better than I could have imagined. Simple crispy Brussels sprouts tossed with olive oil, garlic and onion are a staple in my household, so I decided to serve them up as the filling in a fun new vegetarian taco recipe. A super garlicky black bean spread kicks the flavor up a notch and really beefs things up in the protein department.

Before we even get to the filling, it’s important to remember that a really good taco starts with the shell. I prefer corn tortillas over flour and definitely soft shells over hard. To warm them up and add a little crispy char, I like to put my corn tortillas directly on an flame for a few seconds on each side.

The Recipe

To assemble these tacos, just spread a few spoonfuls of the black bean mix around the heated tortilla, scoop in the Brussels sprouts and top with a sprinkling of your favorite cheese. I used my fave Cabot Seriously Sharp Cheddar and it added the perfect amount of salty, tangy goodness.

Like I said, this recipe totally exceeded my expectations. Simple flavors come together in a big way for a delicious and satisfying vegetarian taco. These have most definitely been added to my Taco Tuesday Everyday repertoire, so grab the recipe below (or pin it for later) and don’t forget to check out #AllTheTacos from fellow Reduxers. 

Brussels Sprouts Tacos with Black Bean Spread

Serves 6
Charred corn tortillas with a creamy garlicky black bean spread are filled with crispy Brussels sprouts and sprinkled with tangy cheddar cheese.


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Prep Time
5 min

Cook Time
35 min

Total Time
40 min

Prep Time
5 min

Cook Time
35 min

Total Time
40 min

Ingredients
  1. 6 corn tortillas
  2. 3 ounces shredded cheddar cheese
For Brussels Sprouts
  1. 1 pound Brussels sprouts, trimmed and quartered
  2. 1/2 white onion chopped
  3. 1 clove garlic, minced
  4. 2 TBSP olive oil
  5. salt and pepper to taste
For Black Bean Spread
  1. 1 15oz can black beans, drained and rinsed
  2. 1 TBSP olive oil
  3. 1 cloves garlic
  4. juice of 1 lime
  5. 1 TBSP fresh cilantro, chopped
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
Instructions
  1. Preheat oven to 400-degrees F.
  2. Spread Brussels sprouts, garlic and onions onto a large sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Place in oven for 30-35 minutes or until Brussels sprout leaves begin browning.
  3. While Brussels sprouts are roasting, combine black beans, olive oil, garlic, lime juice, cilantro, salt and pepper in a food processor or high speed blender. Blend until smooth.
  4. Place tortilla over burner flame for 30-45 seconds each side to char.
  5. To serve, spread 1-2 TBSP of black bean mixture onto a tortilla, top with roasted Brussels sprouts mixture. Sprinkle with 1/2 ounce shredded cheddar cheese.
KH Nutrition http://khnutrition.com/

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