Nancy’s Recipes

Entrees

Chickpea Curry Bowl

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

  • 4 cups Cooked Brown Rice

Curry

  • 2 tablespoons Olive oil
  • 1 Yellow Onion, minced
  • 2 Garlic Cloves, finely chopped
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Paprika
  • 1/8 teaspoon Ground Coriander
  • 1 Can (15 oz.) Tomato Sauce
  • 1 Can (15 oz.) Crushed Tomatoes
  • 2 Cans (15 oz.) chickpeas, rinsed and drained
  • Salt and Pepper, to taste
  • ½ cup Nancy’s Organic Plain 100% Grass-Fed Yogurt

Suggested Toppings

  • Ripe Avocado
  • Mint
  • Parsley
  • Rough Chopped Almonds
  • Pomegranate Seeds
  • Lime wedges

 

Directions

  1. Warm the oil in a stock pot over medium heat. Add the onions and garlic. Sauté until tender.
  2. Whisk the spices together in a small bowl before adding them to the onions. Cook for 2 minutes.
  3. Add the tomato sauce, crushed tomatoes and chickpeas to the pot and bring the mixture to a simmer. Cook for 10-15 minutes, until thickened.
  4. Season with salt and pepper, to taste.
  5. Divide the cooked brown rice among four serving bowls.
  6. Spoon the curry over each bowl with a dollop of yogurt and add toppings as desired.