Flavorful and Easy Chickpea Curry Recipe

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 2

Ingredients
3/4 cup of dried chickpeas
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of chili powder
1/2 cup of brown rice
3 cloves of garlic
2 shallots
1 bell pepper
1 serrano pepper
1 and 1/2 cups of coconut milk
2 tbsp of red curry paste
1/2 tsp of turmeric
1/2 tsp of onion powder
1/2 chili powder
Parsley for garnish
Scallions of garnish

Directions
1. Preheat oven to 350F.

2. Rinse chickpeas and add to a small pot.  Cover with water and bring to a boil.  Boil for 10 minutes and then let rest with the heat off for an additional 10 minutes.  Strain and let completely cool.

3. Add brown rice to a pot and cover with water.  Bring to a boil and reduce to medium high heat.  Cook for approximately 15 minutes or until all excess water has evaporated.  Set aside to cool.

4. Add cooked chickpeas to a baking sheet and drizzle with oil.  Sprinkle with 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika and 1/2 tsp of chili powder.  Mix well and bake for 15 minutes.  Remove from heat and let cool.

5. Mince garlic and dice shallots.  Slice bell peppers and serrano pepper into small pieces.  

6. Heat a large frying pan to medium high heat and drizzle with oil.  Add in garlic, shallots, bell pepper and serrano to pan and saute for 5 minutes. 

7. Pour coconut milk into pan and add in red curry paste, turmeric, 1/2 tsp of onion powder and 1/2 tsp of chili powder.  Note: If you'd like to make a milder version, use 1 tbsp of red curry paste and omit 1/2 tsp of chili powder.  Mix well and cook for 5 minutes.  Remove from heat and let cool.

8. When ready to serve, portion brown rice into a bowl and add curry mixture.  Top with roasted chickpeas and sprinkle in parsley and scallions.  Serve and enjoy!