This recipe is so delicious. It is for sure a staple in our home when it comes to comfort food, staying warm, being cheap and making something quick.
I recently shared this recipe with a friend and while I was writing out the recipe my mouth was watering. So here it is! There are so many things you can do with this recipe to make it unique.
Add kale, or spinach or even zuchinni if you would like more greens.
What you will need:
For the Rice:
- 2 Cups of Brown Rice
- 4 Cups of Broth
- 2-3 Cloves of garlic
- 1TBSP coconut oil
For the Chickpea Sauce:
- 1 16oz can of organic tomato sauce (No sugar)
- 1 16oz can of chickpeas (drained)
- 1 Russet Potato
- 2-3 Leaves of curly Kale
- 2-3 Cloves of garlic (or more if you love it)
- 1/2 of a yellow onion
- Cilantro, green onion and or avocado for topping
- 3 teaspoons of curry
- 1/2 tsp of pink salt (if your curry doesn’t have salt)
- pinch of black pepper
- First get your rice ready. In a pot add in your rice, minced garlic and the coconut oil and stir around for about one minute.
- After the coconut oil has melted add in your broth, bring to a boil and then reduce heat to low and cover to cook as directed on the bag.
- While your rice is cooking, get the sauce ready. Dice your potato into small dime size pieces (or smaller if you desire) and toss them into a saucepan on a medium heat with a little bit of water to cook. (Add more water if your potatoes start to stick).
- Chop your onion, garlic and kale and once your potatoes start to soften add them to the pan and stir.
- Once your kale starts to soften and the onions start to turn translucent, add in 1 teaspoon of curry and stir.
- Add in your can of chickpeas and one more teaspoon of curry. Stir for about one minute.
- Add in your tomato sauce and the last teaspoon of curry, and the salt and pepper.
- Turn your sauce to a low heat and serve over rice.
- Add on your toppings of cilantro, green onion and or avocado. If you like spicy, crushed red pepper and or cayenne pepper are delicious with this meal too!