One-Pan Curried Vegetable Rice Bowl with Crispy Chickpeas
"A vibrant and flavorful one-pan rice bowl featuring fluffy curried rice, tender mixed vegetables, and protein-packed crispy chickpeas, offering a delightful blend of textures and spices. This variant focuses on separate preparation of crispy chickpeas and combining them with flavorful curried rice and sautéed vegetables, presented as a bowl."
Ingredients
All Steps
- 1
Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly. Pat dry with a paper towel. Toss chickpeas with 1 tablespoon of coconut oil, 1/2 teaspoon of curry powder, a pinch of salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until crispy, shaking the pan halfway through.
- 2
While chickpeas are roasting, cook the rice. In a small saucepan, combine basmati rice, 1.5 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
- 3
Meanwhile, prepare the vegetables. Dice the yellow onion, mince the garlic and ginger. Chop broccoli into small florets, slice the red bell pepper, and thinly slice carrots.
- 4
Heat the remaining 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- 5
Add minced garlic and ginger, and sauté for another minute until fragrant.
- 6
Stir in the remaining 1.5 teaspoons of curry powder, cooking for 30 seconds until aromatic.
- 7
Add broccoli florets, sliced red bell pepper, and carrots to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. Season with salt and pepper to taste.
- 8
To serve, divide the cooked curried rice into two bowls. Top with the sautéed vegetables and crispy roasted chickpeas. Garnish with fresh cilantro before serving.