Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It’s one of my favorite recipes, in case you can’t already tell.
I was on the fence about writing about this. Google chickpea curry and a TON of identical recipes will come up, and mine isn’t all that different. One of those was what inspired me to cook this for the first time several years ago, but as time passed, the recipe changed. Now I use fewer ingredients and have upgraded to brown basmati rice (which you can now buy at Aldi grocery stores!).
Chickpea curry is one of our favorite recipes, and it served to be a huge inspiration to writing about food in the first place. I clearly remember the day: screaming fussy baby and we’re STARVING. My husband volunteered to do the cooking for the evening (he was that hungry haha), so I’m calling instructions over the partition between the living room and the kitchen while doing the mom-things that needed to be done.
Me: “Are the onions in the skillet opaque yet?”
Adam: “Yes. Now what do I do?”
I shout off the next several ingredients off the top of my head, including where to find them in the kitchen, reminding him to shake the can of coconut milk. I ended up coaching him through the entire dinner process off the top of my head from the other room.
Now maybe that’s something that lots of people can do. I know several of the women in my family could probably cook a favorite recipe blindfolded. Adam, however, was apparently impressed.
After seven years of marriage, I managed to surprise him by doing something unexpected. And that’s a pretty good feeling.
There’s something about getting encouragement from someone you love, someone who knows you better than anyone else, that’s just the little push you need to try something new
Both Non-Baker and my site broke triple digits in views this month. We’ve moved beyond just the friends and family who feel loving obligation to read what we write into a small community of kind readers who happened to stop by.
(In case you didn’t know, my sister, Anna, and I realized that we were both flirting with the idea of starting very different food blogs, so we started at the same time. Check out Anna’s blog sometime! It’s great!)
So why do I share a recipe that’s been done before on the internet? Because sharing a recipe is also showing a little piece about who I am.
So enjoy chickpea curry. Its texture is absolutely perfect, not to mention its flavor.
- 1 C brown basmati rice
- 2 1/4 C water
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1/2 tsp cayenne
- 1 14 oz can coconut mil
- 1 tbsp honey
- 1 tbsp hot chili paste (sriracha or other brand)
- 2 14 oz cans chickpeas (garbanzo beans)
- Cook the rice per package instructions.
- Start the onion cooking in olive oil over a medium heat in a large deep skillet. Stir occasionally.
- When onion is opaque, add curry powder. Allow curry to cook with onion for about a minute to meld the flavors. Add the cayenne pepper.
- Give the can of coconut milk a shake, as it naturally separates. Pour into the pan.
- Add the honey and chili paste. Let the sauce bubble for a minute or so. (Taste and adjust flavor as needed. Some curry powder and chili paste is more mild than others.)
- Drain cans of chickpeas and dump into curry sauce. Stir to combine.
- Serve curry sauce over rice in bowls. Enjoy!