30-Minute Chickpea Curry & Rice

Chickpeas are packed with nutrients and are naturally gluten-free. This recipe is not only healthy, vegan and easy on the pocket, but also fabulous for batch cooking! Chana (chickpeas) are a weekly staple in our home. I will be honest and say that although I usually prefer to soak my own legumes and lentils, I much prefer chickpeas from a can — I like the texture better and the convenience.  When it comes to eating healthy and the reality of life, I always advocate for balance. 

• Servings: 2
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins

Ingredients – Chickpea Curry

• 1 can chickpeas with aquafava (liquid)
• 1 can water
• 1 chopped onion
• 4 pucks frozen spinach
• 15 ml Francesca’s Spice
• 15 ml coconut or olive oil
• S&P to taste
• 50 ml chopped parsley

Ingredients – Rice

• 250 ml basmati rice
• 375 ml water
• 15 ml coconut or olive oil
• S&P to taste

Instructions

1. In a medium pot saute onion with oil, Francesca’s Spice, S&P in a saucepan. Add the aquafava in slowly so it does not burn.
2. Once the onions soften add the chickpeas & spinach, bring to a boil & simmer for 15 min.
3. Boil water in a pot. Add rice, oil and S&P. Stir well, simmer covered for 15 min. Shut off and let cook a bit more if desired.
4. Sprinkle with the chopped parsley.

Notes

This recipe is fun to vary. You can add potatoes, cauliflower, peas or really anything you would like!

Although it’s a little more time-consuming, using dried chickpeas gives this recipe a whole other taste. Dried chickpeas will need to be soaked overnight. They can be cooked in a slow cooker, pressure cooker or boiled on the stovetop.

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