Meal Kit
Chickpea Curry
With Basmati Rice and Warm Naan
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Justin Paruszkiewicz
Chickpeas (or garbanzo beans) are one of the world's first cultivated crops and for good reason. Rich in fiber, high in protein, and delicious to boot, it's no wonder they are included in dishes all over the globe. Cooked with curry powder, Sriracha and tomatoes and paired with fragrant Basmati rice and warm, crispy naan, this dish is sure to satisfy.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 14 oz. Diced Tomatoes, Canned
- 1 Yellow Onion
- ¾ cup Basmati Rice
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1 Naan Flatbreads
- 2 oz. Spinach
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2 oz. Plain Greek Yogurt
- ½ fl. oz. Sriracha
- 4 Garlic Cloves
- 4 Cilantro Sprigs
- 1 Tbsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bP8nMNOz
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Calories1140
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Carbohydrates220g
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Net Carbs208g
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Fat9g
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Protein34g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Preheat the oven to 400 degrees. Prepare a baking sheet with foil or use a non-stick baking sheet. Place a colander in the sink. Bring small pot filled with 1¼ cup water, a pinch of salt, and rice to a boil. Cover with a tight fitting lid, reduce heat to very low (smaller quantities of rice can burn easily), and cook for 15-20 minutes or until tender. Remove from heat and set aside, covered.
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2 Prepare the Ingredients
Throughly rinse produce and pat dry. Stem and roughly chop cilantro. Mince garlic. Roughly chop spinach. Drain and rinse chickpeas. Peel and small dice onion into ¼” pieces.
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3 Prepare the Curry
Heat a medium pan and 1 Tbsp. olive oil over medium heat. When pan and oil are hot, add onion, half the garlic, and curry powder. Cook for 2-3 minutes or until garlic and onion are soft. Add chickpeas, diced tomatoes, and Sriracha. Simmer on low for 6-8 minutes, or until sauce starts to thicken. Sriracha (SEE-ratch-ah), is a versatile Thai-based hot sauce that provides the perfect heat in this dish.
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4 Toast the Naan
Place the naan flatbread on the foil lined baking sheet. Drizzle with 1 tsp. olive oil, rub in remaining garlic, and season with a pinch of salt and pepper. Place in the oven and bake for 8-10 minutes or until flatbread begins to brown and toast. Remove from oven and cut into quarters for plating.
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5 Add the Yogurt
Remove the chickpea curry from heat and stir in yogurt, half the cilantro (reserving remaining for garnish), and spinach.
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6 Plate the Dish
Place rice in the center of the plate. Spoon chickpea curry around the rice. Garnish with remaining cilantro. Lay two pieces of naan next to curry.
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