Curried Chick Pea Rice Bowl

7 Aug

I received the cookbook refresh for my birthday and I’ve been debating what healthy, vegan recipe to make first. The book contains a variety of recipes from breakfast through dessert, sauces, shakes and more. Finally settling on the Energy Rice Bowl, I set to work prepping the curried garbanzo filling. (side note: I really wanted to name our dog “Garbanzo.” J was having none of it. Buzzkill.)  I adapted the recipes a bit to utilize what I had on hand also to my taste but it’s essentially the same. It’s filling, it’s healthy, it’s vegan and it’s great. Once the prep is done, you toss everything in a pan and in less than 10 minutes, dinner is ready.  Hard to argue with that!

Serves 4.

Ingredients

2 tb extra virgin olive oil
1 onion, finely diced
1 green pepper, finely diced
1 carrot, peeled & finely diced
1 jalapeno, finely diced (remove the seeds if you want less heat)
5 garlic cloves, chopped
2 tb cumin
1 tb salt
1 tb turmeric
1 tb oregano
4 c cooked chick peas, rinsed
1/2 c tomato paste
2 c cooked rice
1/2 English cucumber, peeled & diced
handful cherry tomatoes, quartered
2 green onions or 1/2 red onion, finely diced
4 tb tahini
drizzle of Sriracha

Directions

1. Heat the oil over medium-low heat in a sauce pan. Add the vegetables and spices and cook until soft.
2. Mash the chick peas and toss into the pan with the tomato paste. Stir together and cook until heated through.

Cooking away...

Cooking away…

3. Serve over rice and top with cucumber, tomato and diced onion. Drizzle with tahini and Sriracha.

curried banzo 2

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