# Chickpea Curried Rice

Fragrant coconut curry rice with chickpeas and peas, a one pot budget dinner with big flavor.

- **Time:** 25 min

- **Servings:** 4 servings

- **Difficulty:** Easy

## Ingredients

- 1.5 cups basmati rice

- 1 can (15 oz) chickpeas, drained

- 1 onion, diced

- 2 tbsp curry powder

- 1 can (14 oz) coconut milk

- 2.5 cups water

- 1 cup frozen peas

- 2 tbsp vegetable oil

## Instructions

- Heat the oil in a pot over medium heat. Cook the onion 4 minutes until soft.

- Stir in the curry powder and cook 1 minute until fragrant.

- Add the rice, coconut milk, water, and a teaspoon of salt. Bring to a boil.

- Cover, reduce to low, and cook 15 minutes.

- Stir in the chickpeas and peas, cover, and rest 5 minutes off the heat.

- Fluff with a fork and serve.

**Tags:** [Budget Recipes](/recipes/#budget)

## More recipes to try

- [Hearty Bean Soup](/bean-soup/)
- [Rice and Beans](/rice-and-beans/)
- [Crispy Potato Hash](/potato-hash/)

## Frequently asked questions

### How long does it take to make Chickpea Curried Rice?

Chickpea Curried Rice takes about 25 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Chickpea Curried Rice?

Yes. Cook Chickpea Curried Rice as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Chickpea Curried Rice?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.