Creamy Curried Chickpeas and Rice

Now that my husband and I are in our mid-50s, our fun-loving, eat-everything lifestyle has caught up with us and our physicians have instructed us that we must avoid the S.A.D. (Standard American Diet) with urgency. Eating more healthfully, therefore, means eating much less beef – a staple here in Texas (in fact, beef is the key ingredient in the Standard Texan Diet of barbecued brisket, fajitas, and chicken fried steak).

Because today is Monday, we’re having a Meatless Monday – without sacrificing the flavor of a good, satisfying meal. Using canned chickpeas (also called garbanzo beans) and spicing them up with various seasonings, this is a quick-fix meal that can be served right away or after it’s simmered for a while.

Adjust the jalapeños and cayenne to make this dish as hot or mild as you prefer.

Creamy Curried Chickpeas with Rice

  • Hot cooked rice
  • Olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, peeled and minced
  • 1 large jalapeño, seeded and minced
  • 2 Tbsp ground cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1/4 – ⅛ tsp cayenne pepper
  • ½ tsp sea salt
  • 4 14-ounce cans chickpeas, drained and rinsed
  • 2 14-ounce cans petite diced tomatoes
  • 1 14-ounce coconut milk

In a Dutch oven, saute onion, garlic, ginger, and jalapeño in oil until onion is tender, about 7 minutes. Add in cumin, garam masala, paprika, and salt; mix well. Add in chickpeas and tomatoes and stir until blended, and then add in coconut milk, as well as half a can of water.

Bring chickpea mixture to boil and then reduce heat and simmer. Serve over hot, cooked rice.

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