Chickpea Curry Bowl

Ingredients

• Chickpeas

  raw

  16 oz or 454g

• Brown rice

  instant, Safeway

  1 cup dry or 200g

• Water

  2 cup or 473g

• Broccoli

  raw

  1 bunch or 608g

• Coconut milk

  raw

  1 ¹¹⁄₁₆ cup or 408g

• Onion

  Wegmans

  400g

• Orange tomatoes

  raw

  1 cup, chopped or 158g

• Ground ginger

  6g

• Garlic

  raw

  2 cloves, minced or 6g

• Lime juice

  2 tbsp or 30g

• Curry Paste, Garam Masala

  Patak's

  1 tablespoons or 50g

• Turmeric

  ground

  ¼ tbsp or 2g

• Cayenne pepper

  ¼ tbsp or 1g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Preheat the oven to 400F. On half of a nonstick baking sheet, place 1 can of chickpeas and season with salt, pepper, and cayenne to taste. On the other half of the sheet, place broccoli heads cut from stem and season with salt and pepper. Place in the oven to bake for 15-20 minutes or until crunchy.
2. In a small pot, place 2 cups of water and bring to boil. Once water is rolling, add 1 cup of rice and cover. Reduce heat to medium and allow rice to cook all the way through (about 15 minutes).
3. In a large saucepan, cook chopped garlic and onion until browned. Add ginger and tomatoes and cook until softened. Lastly, add 1 can of coconut milk, lime juice, Masala and seasoning. Bring to a boil, then reduce to low-medium heat and allow 10-15 minutes to simmer. Stir occasionally.
4. In a large serving bowl, place half of the rice, half of the chickpeas and half of the broccoli inside. Pour the curry sauce over top, stir, and enjoy!