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A quick meal made with what’s in the pantry.

Chickpea Curry with Rice

Makes: 4–6 servings

Time: 35 Minutes


  • 2 cups basmati rice or whatever is on hand
  • 2 Tbsp vegetable oil
  • 1 large onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 tsp curry powder
  • 2 cloves garlic, chopped, or garlic powder
  • 1 cup vegetable stock
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 13 ½-oz can coconut milk
  • 2 Tbsp honey
  • 2 Tbsp sriracha sauce
  • Naan bread, for serving
  • Chopped fresh cilantro, for garnish


  1. Cook the rice according to the package instructions.
  2. Heat the oil in a medium skillet over medium-low heat.
  3. Add the chopped onions, season with salt and pepper, and cook until the onions are dark brown and caramelized, about 10 minutes.
  4. Stir in the curry powder and garlic and cook for 30 seconds.
  5. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
  6. Add the chickpeas, coconut milk, honey, and a squirt of sriracha.
  7. Bring to a boil, reduce the heat, and simmer for 10 minutes.
  8. Taste and adjust the seasoning.
  9. Warm the naan or other bread in the microwave. Serve the curry over the rice with the warmed naan.
  10. Garnish with the cilantro.
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