Tapped in Wellness

Name: Chickpea Curry Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Chosen Foods 100% Pure Avocado Oil; O Organics Coconut Milk, Organic, Light; Organic White Onion; El Guapo Garlic Powder; Litehouse Freeze Dried Thyme; Talking Rain AQA Water, 9.5 pH; Organic Wrapped Cabbage; Morton & Bassett Spices Curry, Organic; O Organics Rosemary, Organic; Green Bell Pepper; McCormick® Smoked Paprika; Happy Baby Squash Chickpea Spinach Savory Blend; Knorr Stock Cube, Reduced Sodium Consomme; Plantain

Print recipe

Chickpea Curry Bowl

Serves 420 mins prep30 mins cook

A delicious and hearty chickpea curry bowl featuring chickpeas cooked with spices, coconut milk, and a side of sautéed cabbage and plantains. Perfect for a quick and nutritious meal.

0 servings

What you need

tbsp avocado oil

can coconut milk

white onion

tsp garlic powder

tsp dried thyme

cup water

head cabbage

tbsp curry powder

bunch rosemary

green bell pepper

tsp paprika

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

Knorr Stock Cube, Reduced Sodium Consomme

vegetable stock cube

plantain

Shop Recipe

Instructions

1: Chop and sauté onion and green bell pepper for the curry.

2: Add curry powder, chickpeas, spices, and coconut milk; stir to combine.

3: Let simmer for at least 10 minutes on medium-low heat.

4: Meanwhile, roughly chop cabbage and add to a saucepan with stock cubes, rosemary, water, and avocado oil.

5: Bring to a boil, then reduce to a simmer for 15 minutes with the lid half on.

6: For tostones, peel and slice green plantains into thick rounds.

7: Fry plantains over medium-high heat for about 3 minutes on each side until bright yellow.

8: Remove from the pan and smash with a flat instrument.

9: Fry again until golden on each side, about 2-3 minutes each side.

10: Place on paper towel lined plate and set aside.

11: Assemble the bowl with avocado and enjoy.

View original recipe