Coconut Chickpea Bowl
Bowl Coco-Pois Chiches
25 min · Easy · 420 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Chickpeas(Pois chiches)250 gIn store only
- Coconut milk(Lait de coco)200 mlIn store only
- Spinach(Épinards)100 gNot stocked
- Brown rice(Riz complet)80 gIn store only
- Curry powder(Poudre de curry)2 tspIn store only
Preparation
Step by step, from pantry to plate.
Rinse the brown rice, then cook it in salted water according to the package directions until tender. Drain any excess water if needed.
While the rice cooks, pour the coconut milk into a small pot and stir in the curry powder.
Warm the coconut milk mixture over medium heat, stirring until smooth and hot but not boiling.
Add the chickpeas to the pot and simmer for a few minutes so they absorb the curry flavor.
Add the spinach and stir just until wilted and tender.
Taste and season with salt and pepper if needed, then spoon the rice into bowls and top with the coconut chickpea mixture.
Good to know
If the sauce seems too thick, loosen it with a splash of water while simmering.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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