Curried Rice with Chickpeas

Here’s a one pot wonder.

  • 1 tbs. olive oil
  • 1/2 a medium onion, minced
  • 2 cloves garlic, minced
  • optional 1/2 bell pepper (any color), minced
  • 1 1/2 cups chopped tomato with juice
  • 1 can of coconut milk
  • bay leaf
  • salt and pepper to taste
  • 1 1/2 cups long grain rice
  • 1 cup cooked and drained chickpeas (1 can will do)


  • heat the olive oil, and saute onions, garlic, pepper for five minutes
  • add tomato, coconut milk, bay leaf, salt and pepper and bring to boil
  • stir in rice, chickpeas and curry
  • lower heat, cover and simmer for around 20 minutes, or until the rice is as tender as you like
  • add the peas after about 15 minutes

Enjoy hot, or as leftovers in a lunchbox thermos.

Contributed by the Bullucks.  Boiled down from a recipe in Mark Bittman’s, “How to Cook Everything Vegetarian”.

2 thoughts on “Curried Rice with Chickpeas

  1. Wow – what a spread! That is a great idea to have snaickes ready for guests. I always feel guilty because I don’t keep much snack food around (huh, my guests don’t want apples and greek yogurt for a snack? LOL). Those muffins especially look yummy!I’m most excited for the Colts game tomorrow – and going out with some of my girl friends tonight!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s