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–+ servings
Curry Chickpea Bowl

Curry Chickpea Bowl

Rufus Dewanou
A pantry-first Curry Chickpea Bowl built around creamy Greek sauce, roasted vegetables, and spiced chickpeas — proof that simple ingredients can create repeat-worthy meals.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Recipe Type Dinner
Cuisine Mediterranean-inspired
Servings 4
Calories 520 kcal

Equipment

  • Sheet pan
  • Medium skillet
  • Saucepan (for rice)
  • Cutting board
  • Chef’s knife
  • Box grater or microplane

Ingredients
  

  • For the Bowl
  • 2 cups cooked rice
  • 2 –3 carrots cut into 1-inch chunks
  • 1 package cherry tomatoes halved
  • 2 cans chickpeas drained (reserve liquid)
  • 2 onions divided
  • 2 garlic cloves grated
  • 4 tablespoons curry powder
  • Olive oil
  • Kosher salt
  • Black pepper
  • For Finishing
  • 3 –4 tablespoons green sauce
  • Creamy Mediterranean Greek-style sauce, for topping

Instructions
 

  • Preheat oven to 400°F.
  • Cook rice according to package instructions; set aside.
  • On a sheet pan, add carrots, halved cherry tomatoes, and one sliced onion. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender and lightly caramelized.
  • Heat olive oil in a skillet over medium heat. Add remaining sliced onion and cook until softened, 3–4 minutes.
  • Add drained chickpeas and cook for another 3–4 minutes until warmed and lightly golden.
  • Stir in curry powder and salt; cook 3–4 minutes to bloom spices.
  • Add grated garlic and cook 1–2 minutes until fragrant.
  • Pour in about ⅓ cup reserved chickpea liquid to create a light sauce; simmer briefly.
  • Season cooked rice with green sauce.
  • Assemble bowls with rice, chickpeas, roasted vegetables, and finish with creamy Mediterranean sauce.

Notes

Swap rice for farro, quinoa, or couscous.
Store components separately for up to 4 days.
Add spinach or arugula at serving for freshness.
Double chickpeas for protein-forward meals.

Nutrition

Serving: 490gCalories: 520kcalCarbohydrates: 78gProtein: 17gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 620mgPotassium: 720mgFiber: 14gSugar: 9gVitamin A: 540IUVitamin C: 18mgCalcium: 110mgIron: 63mg
Keyword chickpea bowl, curry chickpeas, pantry first method, Sauce-Based Meals, Vegetarian Dinner
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