Golden Chickpea and Vegetable Curry with fragrant Basmati rice

This fragrant and flavorful curry is a cinch to make, and can be served over rice, quinoa, or your favorite whole grain. With a lovely golden hue from the turmeric, this dish is a feast for the eyes as well as the palate.

The origins of this dish are shrouded in mystery, but it is believed to have originated in the Indian subcontinent. The use of chickpeas, a staple in Indian cuisine, suggests that this dish has its roots in the vegetarian traditions of that region. Over time, this dish has likely evolved and been adapted to suit the tastes of different cultures, resulting in the flavorful and versatile curry we know today.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 large carrot, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon red chili flakes (optional)
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 cup vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, and carrot and cook until softened about 5 minutes.
3. Stir in the cumin, coriander, turmeric, and chili flakes (if using) and cook for 1 minute more.
4. Add the chickpeas and vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
6. Serve over fragrant Basmati rice

Why It Works

• The combination of spices—cumin, coriander, turmeric, and chili flakes—creates a warm and aromatic flavor profile that perfectly complements the chickpeas and vegetables.
• The use of vegetable broth adds depth and richness to the curry, while the addition of fresh vegetables provides a vibrant texture and nutritional boost.
• Simmering the curry for an extended period allows the flavors to meld and develop, resulting in a truly exceptional dish.