I wake up craving the oddest foods. This morning I wanted pizza from a shop near where I grew up. The other day I craved Indian food. I shuffled to the kitchen and looked to see what the easiest spicy thing I could pull together was and discovered a can of chickpeas in the cabinet. This poor can has been in there so long I don’t even know what I originally bought it hoping to make, but grabbed some spices and made myself Curried Chickpeas for brunch.
I recently realized I eat healthy for dinner but gorge on junk all day before then. Lately I have been trying to incorporate healthier meals during the day but I am honestly too lazy to be bothered. This curried chickpea recipe was fast and easy to make, and one can made enough for me to snack all day long until I made dinner. I also like it is vegetarian. One of my goals at the beginning of the year was to try for a vegetarian day once a week, sort of like Meatless Monday but not necessarily on a Monday.
I ate my curried chickpeas over white rice. That makes the meal a bit more fulling and also cuts down a little on the spiciness of the curried chickpeas. If you are low card or just don’t want to make rice the curried chickpeas are also a hearty snack on their own!
- 2 Tbsp olive oil
- 1 large chopped onion
- 2 tsp curry powder
- 2 tsp chili powder
- 1 Tbsp minced garlic
- 1 cup vegetable stock
- 1 (15 oz) can chickpeas
- ½ cup coconut milk
- 2 Tbsp sriracha
- Heat olive oil in a large pan. Add chopped onion and cook until browned (10 min).
- Add in the curry powder, chili powder and garlic, then pour in the vegetable stock. stir well, scraping browned onions/seasoning from bottom of pan.
- Place remaining ingredients in pan and bring to a boil. Reduce heat and simmer uncovered for another 10 minutes.
- Serve over rice, or as is. Enjoy!