Let’s be honest, meal prepping is the only way that a lot of us are able to get through the week alive. I don’t know what I would do if I didn’t come home to my freezer full of already cooked dinners on the weeknights, and there’s no way I could pack my lunch every single morning because I already wake up at 5AM as it is.
I’ve also seen the best and worst sides of meal prepping. Have you ever made the mistake of bringing broccoli to microwave in the work lounge/lunch area? It’s one you’ll regret. And lord knows there’s only so many bland chicken breasts one can stomach.
The same way I have to be excited for my dinner every night, I have to be excited about my lunch too. Sitting at work all day dreaming of a bland five day old meal is no way to have a good day. There are a million different ways to have a healthy lunch that’s high in protein, and that’s where chickpea curry comes in.
This Chickpea Curry is really a base recipe that you can add veggies too, almost like a stir fry, if you’re interested. It’s the perfect, easy lunch or dinner that you can make a big batch of ahead of time and tastes even better the next day. If you tend to eat low carb like I do, you can skip the rice or make half the rice and double the rest of the ingredients and enjoy it as a soup.
No matter how you decide to eat it though, you can’t deny how easy and tasty this meal is. It’s got all the flavor of a more complicated curry without the hassle of cooking meat or doing too much prep in general. Bring this to lunch, and I guarantee you your coworkers will ask what smells so amazing.
So begin by cooking your rice (if you’re eating it right away), and it will finish at the same time the chickpea curry does. I season my rice with about a 1/2 teaspoon of salt, a tablespoon of lime juice, and some fresh cilantro.
Now, in a large saucepan over medium to high heat, heat up your olive oil. Add your garlic and onions and cook about 5 minutes until the onions soften. Next, add your curry powder and stir so that it coats the onions. Add the water and stir.
Next, add the coconut milk, honey, and sriracha. Bring to a light boil, then turn down to low heat. Season with salt, white pepper (black pepper is fine too if it’s all you have!), and red pepper flakes. At this point you want to taste the sauce you’ve made. Adjust seasoning, honey, and sriracha so they fit your preference. I like a spicy curry so it’s always light on the honey and heavy on the red pepper flakes and sriracha for me. It’s better to start a little on the light side for everything and then add more.
Lastly, add your garbanzo beans and allow the mixture to simmer until the beans are softened and warm. Serve on plate with a layer of your basmati rice topped with the chickpea curry. Garnish with fresh cilantro.
Once you make this once, it will become a staple to your meal prepping routine, and you’ll wonder why you didn’t know about it sooner!
Have an awesome Monday!
Easy Chickpea Curry
2 tbsp of oil (for cooking)
2 cans garbanzo beans rinsed and drained
2 cups basmati rice
1 can coconut milk
1/2 cup water
1/2 large onion, diced
2 tsp minced garlic
3 teaspoons yellow curry powder
1-2 tbsp honey (to taste)
1 tbsp lime juice
2-3 tbsp sriracha (to taste)
Salt, White Pepper, Red Pepper Flakes
Fresh cilantro (for garnish)
1. Begin your rice according to package instructions. Mine takes about 20 minutes on the stove, so by the time it’s finished, the chickpea curry will be too.
2. Heat oil in a pan over medium to high heat and add onions and garlic. Cook until onions soften.
3. Add yellow curry powder and stir until onions are coated.
4. Add water and stir. Then add coconut milk, honey, and sriracha, and stir again. Bring to a light boil, then turn down to low heat. Season with salt, white pepper, and red pepper flakes to your preference.
5. Add garbanzo beans and allow for the sauce to simmer until the the garbanzo beans warm up.
6. Serve over basmati rice (seasoned with salt and lime juice) garnished with cilantro.