Stovetop, Pot (small), Frying pan
Cook the rice according to the package instructions.
Finely chop the onion. Mince the garlic.
Heat a drizzle of vegetable oil in a pan. Add the garlic, onion & spices (curry, cumin & ginger powders). Cook, stirring, for 4 minutes.
Add the tomatoes, coconut milk & 1/4 cup of water (per serving) to the pan. Stir. When it comes to a boil, add the chickpeas. Lower the heat, cover & simmer for 10 minutes.
Serve saucy chickpea curry over the rice. Garnish with fresh cilantro (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chickpea Curry with Rice" contains 747 Energy, 22 g of Fat, 98 g of Carbohydrates, 27 g of Protein.