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Curried Chickpea Bowl
Curry

Curried Chickpea Bowl

Cauliflower, zucchini, and chickpeas are simmered in a fragrant mixture of ginger and coconut milk for a quick, budget-friendly vegetarian dinner that’s good for both you and your wallet.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
424 calories per serving

Ingredients

> 2 medium zucchini
> 1 medium onion
> 1 (2-inch) knob fresh ginger
> 2 tbsp olive oil
> 1 tbsp curry powder
> 3/4 cup coconut milk
> 1 (15.5 oz) can chickpeas, drained and rinsed
> 3 cups cauliflower florets
> 1/2 (10 oz) box couscous
> 1/2 cup chopped cilantro

Steps

1
Thinly slice the zucchini and onion. Peel and finely grate the ginger.
2
In a large pot, heat the oil on medium-high. Add zucchini and onion. Season with salt. Cook 7–9 min., stirring occasionally, until softened. Stir in the curry powder and ginger and cook 1 min.
3
Add the coconut milk, chickpeas, and cauliflower. Heat to a boil, reduce heat to medium, and cover. Simmer 10–12 min., stirring occasionally, until cauliflower is tender. Season with salt and pepper to taste.
4
Meanwhile, cook the couscous according to package directions. Fluff with fork.
5
Divide couscous among 4 bowls. Spoon chickpea mixture on top and garnish with the cilantro.

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