Best Chickpea Curry Bowl Recipes

CHICKPEA CURRY BOWLS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper (optional, makes cleanup easier).
• Spread out the diced sweet potato, eggplant, bell pepper, and chickpeas in an even layer. Try not to overlap pieces.
• Toss the vegetables with the oil and salt. Sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
• Roast at 425F for 30-35 minutes total, stirring halfway through. The vegetables are ready when the sweet potato is tender and soft to the bite.
• While the vegetables are cooking, prepare the coconut sauce. Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
• Add the remaining curry powder, garam masala, cumin and a pinch of salt to the saucepan. Toast for just 30 seconds. Slowly whisk in the full-fat coconut milk.
• Bring the sauce to a rapid simmer over medium-high heat, then reduce to a low simmer over medium-low heat. Simmer uncovered, stirring as needed, until slightly reduced. Taste for salt. The sauce should be ready at the same time as the roasted vegetables.
• Assemble the bowls by dividing the vegetables between 3-4 bowls. Drizzle with the coconut sauce. Squeeze each serving with a wedge of lime before serving and top with chopped cilantro. Enjoy!

ROASTED CHICKPEA CURRY BOWL

Steps:

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
• Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
• Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
• Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.