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Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)

One-Pot Chickpea and Vegetable Curry

You are looking for a delicious and hassle-free way to spice up your weekday lunch? Packed with aromatic spices, veggies, and protein-rich chickpeas, this savory and satisfying dish is sure to become a new staple in your kitchen. Plus, with everything cooked in a single pot, cleanup is a breeze. So why not give it a try and savor the exotic flavors right away?
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2
Course: Lunch
Cuisine: Indian
Calories: 190
Ingredients Method Notes

Ingredients
  

  • ½ tbsp cold pressed avocado oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 bell pepper, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 cup chickpeas, presoaked and pressure cooked
  • ½ cup diced tomatoes
  • ½ tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • Salt and pepper, to taste
  • 2 cups vegetable broth
  • 1/2 cup red rice/ sona masuri rice
Optional toppings:
  • chopped cilantro, and pumpkin seeds

Method
 

  1. In a large pot, heat the oil and add the onion, garlic, and ginger and cook until fragrant.
  2. Add the bell pepper, carrots, and zucchini and cook for a few minutes, until the vegetables are slightly softened.
  3. Add the chickpeas, diced tomatoes, curry powder, cumin, coriander powder, turmeric, salt, and pepper to the pot.
  4. Pour the vegetable broth into the pot and bring the mixture to a boil.
  5. Add the rice to the pot cover and cook for 30-40 minutes, until the rice is cooked through.
  6. Serve the curry hot, topped with chopped cilantro and pumpkin seeds to garnish
Recipe tips and variations
  1. One can use kala chana /black-eyed peas/mushrooms too in place of the chickpeas.

Notes

  • Chickpeas are high in fiber and an excellent source of plant-based protein, making them a great option for vegetarians.
  • Chickpeas are loaded with essential vitamins and minerals, such as vitamin C, vitamin K, folate, iron, and potassium.
  • The spices used in curries, such as turmeric, cumin, and coriander, contain anti-inflammatory properties that can help reduce inflammation in the body and prevent chronic diseases.
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