I was really surprised with how this came out so I had to share it. This dish tastes amazing, it’s easy to make, and it will make you feel like a professional chef. I usually eat very simple foods like beans and rice, but sometimes I want something different. I whipped this up and loved it. The result is a savory, sweet, and creamy chickpea curry over rice.
It may make sense to replace some of the harder to find ingredients with items you already have in your pantry. If you can’t boil your own chickpeas, canned would do the trick and also save you some time. You can use a tablespoon of sugar in the place of the liquid Stevia. And lastly, corn starch is a simple replacement for tapioca starch.
Sweet & Spicy Chickpea Curry Over Rice
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
- 1 tablespoon coconut oil or olive oil
- 1/2 onion
- 1 garlic clove
- 2 cup spinach (and/or) kale
- 2 cup boiled chickpeas
- 1/2 cup unsweetened nut milk
- 1/3 cup vegetable stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 12 drops of liquid stevia
- 1 teaspoon curry powder
- 4 cup cooked brown or white rice
- 2 tablespoon Sriracha
- 1 tablespoon tapioca starch
Grab a medium-sized sauce pan and set at a medium-high heat. Once hot, add coconut oil and sauté onions until slightly brown once pan is at a good temperature.
Add in the chopped up leafy greens and the finely chopped garlic clove until you get a nice smell of garlic.
Add the chickpeas and let them heat up a little.
Pour the vegetable stock and your choice of nut milk to the mixture and then add all the spices, Sriracha, sweetener and tapioca starch into the pan and mix.
Let boil at a low temperature for 5-10 minutes to really get the starch to work and also get the flavor going.
Remove from the heat to let it cool a little and thicken up.
Lastly, pour the final product over your choice of rice.