Meatless Monday: Curried Chick Peas and Rice
If you’re switching to vegetarianism, or just trying to reduce your meat consumption, it’s important to make sure the veggie meals you make are balanced, especially in terms of protein. One of the reasons “rice and beans” and its many incarnations is such a staple around the world is that the grain (rice) and legumes (beans) complement each other’s amino acid profiles so the meal is not deficient in any of the important amino acids.
This curried chick pea recipe (created, as most of my recipes are, by an amalgamation of recipes I find on google) is really just a twist on traditional old black beans and rice- all I’ve done is substituted chick peas for black beans, and added a more Asian flavor profile.
Unfortunately, I didn’t take any pictures of this as I was making it, but I promise the flavor will make up for it!
This recipe takes about 40 minutes to prepare (less if you buy quick-rice or have some already made up) and keeps well as leftovers!
2 medium cloves garlic (diced)
2 Tbsp coconut oil
1 small white onion (diced)
Fresh grated ginger root (to taste)
Cracked red pepper/Sriracha (to taste)
1 can (15oz) coconut milk
1 can (15oz) chick peas
Several handfuls of baby spinach
One handful of fresh basil leaves (chopped)
1-2 tsp turmeric
~3 dry cups of rice
(Makes 5-6 servings)
- Cook the rice according to package directions.
- While the rice is cooking, in a large pan, sautee the garlic, onion, turmeric, and ginger until the onions are translucent.
- Add the can of chick peas and handfuls of spinach, stirring until the spinach is wilted.
- Add the coconut oil and sriracha/red pepper, and basil, simmering until warmed through.
- When the rice is done, mix it all together (this step is optional, but I find it easier for storing leftovers!