Chickpea Curry and Chicken with Rice

Ingredients

• Rice3/4 cup (150 g)
• Chickpeas3/4 cup (150 g)
• Chicken Breast150 g
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Curry1 teaspoon (2 g)
• Turmeric1/2 teaspoon (1 g)
• Water1/2 glass (125 ml)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and rice.

2. 2

   Step 2

   Chop the garlic with the onion and dice the chicken or cut into thin strips. Heat a pot over high heat.

3. 3

   Step 3

   Once heated, pour the oil, spread and put the vegetables with a pinch of salt. Stir-fry for 5 minutes over medium heat and add the chicken.

4. 4

   Step 4

   Cook for 8 minutes while stirring from time to time. Then, season with pepper, salt, curry and tumeric.

5. 5

   Step 5

   Add the water with the chickpeas and let boil for 10 minutes. You can replace the water with the broth.

6. 6

   Step 6

   Serve the chickpeas and chicken curry with the rice on a plate. Optional: You can add some parsley on top of the mixture.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Curry and Chicken with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.