Simple Chickpea curry

​I am ashamed to say this recipe has not been in my repertoire for very long. I first had chickpea curry this summer when my sister made it for me, and I am not sure how I lasted so long without it. Since first trying it, I try to make it about once a month. I love the curry flavor and cannot pass up the yummy nutrients in the chickpeas. 

So without further ado, the recipe! 

You'll need: 
-3 tbsp of olive oil 
-2 cans of garbanzo beans (chickpeas) 
-2-3 tbsp of curry powder (or curry paste if you would like) 
-4 cups of jasmine rice (or one package)
-2 tsp of garlic powder
-2 tsp of ginger powder 


Serving size: 4


Directions: 

1. Heat a skillet on medium heat with the olive oil. 
2. Drain the chickpeas but keep the juices. The chickpea juices (aquafaba) can be used in many recipes (typically as a whipped topping). When draining pour the aquafaba into a sealed jar and place it in the fridge. pour the drained cans of chickpeas into the oil. 
3. Add the ginger powder, garlic powder, and curry powder on top of the chickpeas and coat them. 
4. Cook for 8-10 minutes. when they begin to "sing" they are done! 
5. Prepare the jasmine rice. This will depend on the brand you get. Uncle Ben's brand has microwavable jasmine rice. For this recipe, I used a bag of frozen jasmine rice from Whole Foods 365 brand. I warmed it on medium to low heat with 2 tbsp of water per cup, according to the bag's directions. 
6. Using a plate, add the rice first, then top with the chickpea curry. 
7. Enjoy! 

​This meal is simple, easy, time-efficient, and VEGAN. Let me know what you think!