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Chickpea Curry

It’s always a good idea to open up our culinary palettes and try new and exciting foods and flavors! Many times, ethnic foods use spices that we don’t use in traditional American food and that is good for your body and your taste buds! If you are new to eating curry, I hope that you love this recipe and it will become a staple in your house. Also, don’t forget to head on over to http://www.go2kitchens.com/academy/ where I have a lot of resources for you if you are on a new health journey or just need a little inspiration for eating healthier!
Course Dinner
Cuisine Curry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 cup brown basmati rice
  • 2 tbsp ghee you can replace with coconut oil for vegans
  • 1 shallot diced small
  • 1 large garlic clove minced
  • 1 tsp G2K homemade curry powder
  • 1 can organic canned coconut milk
  • 2 cans organic chickpeas rinsed
  • 1 tablespoon chili garlic sauce
  • 1 cup vegetable stock


  1. Cook the basmati rice ahead of time according to directions and place aside.
  2. Place ghee in a dutch oven on medium high.
  3. Add shallot into ghee.
  4. Add garlic to shallot.
  5. Season with salt, pepper, and curry powder and let onions cook down until slightly translucent.
  6. Add vegetable stock and deglaze the pan, continue stirring bringing to a slight boil
  7. Add coconut milk.
  8. Add chickpeas.
  9. Bring to a rolling boil for about 3-4 minutes, stirring constantly.
  10. Bring your temperature to low, cover, and let simmer for 6 minutes.
  11. Turn off the heat and add chili garlic sauce, stir.
  12. Serve over a bowl of basmati rice.