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One-Pot Chickpea and Vegetable Curry

Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
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
Course Lunch
Cuisine Indian
Servings 2
Calories 190 kcal

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

Instructions
 

  • In a large pot, heat the oil and add the onion, garlic, and ginger and cook until fragrant.
  • Add the bell pepper, carrots, and zucchini and cook for a few minutes, until the vegetables are slightly softened.
  • Add the chickpeas, diced tomatoes, curry powder, cumin, coriander powder, turmeric, salt, and pepper to the pot.
  • Pour the vegetable broth into the pot and bring the mixture to a boil.
  • Add the rice to the pot cover and cook for 30-40 minutes, until the rice is cooked through.
  • Serve the curry hot, topped with chopped cilantro and pumpkin seeds to garnish

Recipe tips and variations

  • 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.
Related Links for the products 
 

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 6.8gFat: 4.6g
Keyword traditional
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