A quick and delicious curry that is full of vegetables and protein packed chickpeas. I often use grated ginger that comes in jars, less waste that way – but do be careful and look for US produced and not China imported.
Chickpea and Vegetable Curry
- 1 batch baked brown rice (see below)
- 1 sweet onion, peeled and chopped
- 1 Tbsp canola oil
- 2 average size zucchini, trimmed and quartered, chopped
- 1 tsp roasted garlic (jarred)
- 1 tsp grated ginger (jarred)
- 10 cherry tomatoes, quartered
- 1 tsp paprika
- 1 tsp Garam Masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (or less for not as hot)
- 2 cups vegetable broth (preferably lower sodium)
- 15 ounce can chickpeas, rinsed and drained
- 2 tsp freeze-dried cilantro or 2 Tbsp fresh, chopped
For the rice -
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.
For the curry -
In a large/deep non-stick skillet heat the oil over medium heat. Add in the onion and cook until turning translucent. Add in the zucchini and cook for a couple of minutes, then add the garlic and ginger and cook for a couple more minutes, stirring often. Add in the tomatoes and cook for two minutes.
Sprinkle the spices over and stir in, cook for a minute. Stir in the broth and beans, bring to a boil, turn to medium-low, cover tightly and let simmer for 10 minutes.
Sprinkle the cilantro on and serve over the rice.