Curried Chickpeas and Mushrooms
Chickpeas, mushrooms, tomatoes, and spinach simmered in a curry coconut broth with fire-roasted green chilies served over fluffy turmeric, paprika, and cinnamon-spiced brown basmati rice.
Servings 4 servings
Calories: 354kcal
Ingredients
Spiced Basmati Rice
- 3-4 cups Spiced Brown Basmati Rice
Curried Chickpeas and Mushrooms
- 2 tablespoon olive oil
- 1 cup onions medium diced
- 2 cups mushrooms quartered
- 4 garlic cloves minced or garlic pressed
- 1 cup Campari tomatoes quartered
- ½ cup canned fire-roasted green chilies
- 1 tablespoon Jamaican curry powder
- 1 teaspoon Italian herb seasoning
- kosher salt and ground black pepper
- 1 can chickpeas drained
- 1 cup red bell peppers medium diced
- ½ cup coconut milk
- 1 cup baby spinach
Equipment
- Rice Cooker optional
- Rice Paddle optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Rice: Rince the basmati rice at least three times. Then add the water, turmeric, cumin, black pepper, paprika powder, red pepper chili flakes, cinnamon, coriander, and salt.
- Select the "whole grain" or "brown rice" setting on your rice cooker. Then, once the timer goes off for the cooked rice, fluff the rice with the rice paddle to help evaporate the excess liquid. While the rice cooks, begin making the curried chickpeas and mushrooms.
- Saute the Vegetables: Heat the oil in a medium saute pan on medium-high heat. Then add the onions and cook until translucent for about 1 minute, stirring occasionally,
- Add the mushrooms and garlic, combine well, and cook for about two minutes to slightly brown the edges of the mushrooms. Add the tomatoes and cook until the tomatoes have created liquid and broken down, and the onions are translucent and covered in the liquid.
- Season the Vegetables: Add the green chili, curry powder, Italian herb blend, salt, and pepper, and stir well for about thirty seconds. Then, add the chickpeas and bell peppers and simmer to evaporate most of the liquid.
- Add the coconut milk, combine well, cover with a lid to allow the chickpeas to soak up the coconut milk curry, and simmer covered for 15 minutes. Uncover, add the spinach, combine well, and mix until the spinach has wilted by turning bright green and glossy, for about thirty seconds. Then remove from the heat, and taste for seasoning preference.
- Serve: Plate up half a cup of spiced brown rice per serving. Then, ladle one cup of curried chickpeas on top per serving.
Video
Nutrition
Calories: 354kcal | Carbohydrates: 50g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 678mg | Potassium: 649mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2180IU | Vitamin C: 66mg | Calcium: 73mg | Iron: 4mg
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