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Weeknight • Vegetarian

Golden Curried Chickpea Bowls

These vibrant and flavorful plant-based bowls feature warmly spiced chickpeas and fresh veggies over fluffy rice.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Golden Curried Chickpea Bowls

Looking for a burst of flavor and color in your weeknight meal? These Golden Curried Chickpea Bowls are here to deliver! Packed with fragrant spices, tender chickpeas, and crisp vegetables, they're not only incredibly delicious but also super customizable and satisfying. Whip it up for a healthy and quick dinner that feels like a warm hug!

Ingredients

Yield: 4 servings

For the Chickpeas

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 teaspoon)
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can crushed tomatoes
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/4 cup full-fat coconut milk (from a can)
  • Salt and black pepper to taste

For Serving

  • Cooked jasmine or basmati rice
  • Fresh spinach or kale
  • Red onion, thinly sliced
  • Fresh cilantro, chopped
  • Lime wedges

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent.

  2. Step 2

    Stir in minced garlic, grated ginger, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.

  3. Step 3

    Add the crushed tomatoes, rinsed chickpeas, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.

  4. Step 4

    Stir in the coconut milk and cook for another 2-3 minutes until heated through and slightly thickened. Season with salt and pepper to taste.

  5. Step 5

    To assemble bowls: spoon cooked rice into bowls. Top with a generous amount of the curried chickpeas. Add fresh spinach or kale, sliced red onion, and chopped cilantro. Serve with lime wedges for squeezing.

Tips

  • Adjust the amount of cayenne pepper to your preferred spice level.
  • Add a handful of frozen peas or chopped bell peppers along with the tomatoes for more veggies.
  • The chickpea curry can be made ahead and stored in the fridge for up to 3 days.

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