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Curried Chickpeas & Rice // Nourish
1 bunch green kale, destemmed and chopped
1 cup (1/2 lb) uncooked brown rice
1 small yellow onion, diced
2 cloves garlic, minced
1 inch fresh ginger, peeled and grated
1½ tbsp. curry powder
1 (15-oz.) can of tomato sauce
2 tbsp. olive oil
2 (15-oz) cans of chickpeas
Salt to taste
In a small saucepan, add brown rice and 2 cups of water. Bring to a boil, then reduce to simmer. Cover and let the rice cook for 30-40 minutes.
Remove from stove, fluff with fork and set aside.
Sauté the onions, garlic, and ginger in a large skillet with the olive oil over medium heat until softened (3-5 minutes).
Add curry powder and continue to sauté for one more minute. Add about ¼ cup of water and kale to the skillet, cook until the kales are wilted.
Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat thoroughly for 5 minutes.
Serve curried chickpeas over the rice.
Nourish Hint– Perfectly cooked brown rice can also be purchased to go from the Deli Counter for $1.99/lb.