Home - Recipes - The Happy Pear’s Chickpea Curry

The Happy Pear’s Chickpea Curry

Serves 6
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
410 calories per serving

Ingredients

> 1 bunch scallions, chopped
> 2 cloves garlic, chopped
> 1 (1 inch) piece fresh ginger, peeled and grated
> 1/2 jalapeno pepper, seeds removed and thinly sliced
> 2 tbsp curry powder
> 1 (14.5 oz) can diced tomatoes
> 1 (13.5 oz) can coconut milk
> 2 (15.5 oz) cans low-sodium chickpeas, drained and rinsed
> 1 small bunch fresh cilantro, finely chopped leaves and stalks
> 10 cherry tomatoes, halved
> 2 tbsp reduced sodium soy sauce
> 1/2 tsp salt
> 1/2 tsp ground black pepper
> 1/2 lime, juiced
> 2 cups baby spinach
> 1 (15.9 oz) package Nature's Promise® Whole Grain Brown Rice

Steps

1
In a large pan over high heat, add 1-2 tablespoons of oil. Add the chopped scallions, garlic, ginger, and jalapeno and sauté for 2-3 minutes, stirring regularly. If these start to stick, add a little water (approx. 1-2 tbsp) and using a wooden spoon or silicone spatula, scrape from the bottom of the pan and incorporate. Add the curry powder and cook for 30 seconds, allowing the spices to release their flavor.
2
Add the chopped tomatoes, coconut milk, chickpeas, cilantro, cherry tomatoes, soy sauce, salt, and pepper to the pan. Bring to a boil, cooking for approximately 2 minutes. Finally, add the lime juice and the baby spinach and cook for a further minute or two, stirring regularly, until the spinach starts to wilt.
3
Serve with brown rice. If desired, also serve with pickled red onions and a toasted nut.

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