Curried Chickpeas and Rice
Prep time
Cook time
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A simple one-pot dinner that makes a great lunch option for kids (and adults!)
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Recipe type: Entree
Yield: Serves 6-8
  • 1 cup of short grain brown rice, soaked 2–4 hours
  • 2 Tbsp coconut oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 Tbsp curry powder (recipe The UnDiet Cookbook, page 186)
  • 1 tsp paprika
  • 3 carrots, cut into coins
  • 1 potato, cut into 1 inch cubes
  • 1 tomato, chopped
  • 2 cups cooked or 1 15-ounce can organic chickpeas
  • 2 cups cooked or 1 15-ounce can kidney beans
  • 1 14 ounce can organic coconut milk
  • ¾ teaspoon sea salt
  • cayenne or hot sauce to desired taste
  • lime wedges for garnish
Make It Like So
  1. Prepare soaked rice as directed on rice packet.
  2. In a medium sauce pan, heat oil and lightly sautée onion (about 5 minutes).
  3. Add garlic and ginger and cook another 3 minutes.
  4. Stir in curry powder and parprika and mix until everything is well-coated.
  5. Add carrots, potato, tomato, chickpeas, kidney beans and mix well.
  6. Add coconut milk, salt, and optional spice and cook covered for 20 minutes or until carrots and potato are fork tender.
  7. Transfer cooked rice into the pot of cooked curried chickpeas, stir until well-mixed and cover. Let sit for 15 minutes before serving with a wedge of lime.
  8. Can package into individual servings and freeze for up to two months.
Recipe by Meghan Telpner at