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Chickpea Curry

Anna Watson Carl
  • 35 minutes
  • Serves 4

INGREDIENTS

2

Bell peppers, small red, or orange yellow

1 15 ounce can

Chickpeas

1/4 cup

Cilantro

1/2 tsp

Coriander, ground

3 cloves

Garlic

1

piece Ginger, fresh

1

Red onion, small

1 cup

Brown rice

1

Black pepper, Freshly ground

1/2 tsp

Cinnamon, ground

1 tsp

Curry powder

1

Kosher salt

1/2 tsp

Turmeric

2 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground

1 14.5 ounce can

Tomatoes and juices