Chickpea Tomato Rosemary Curry with White Rice
This comforting chickpea curry is infused with earthy rosemary, simmered in a rich tomato base, and finished with a touch of creaminess. Served over fluffy white rice, it’s a perfect plant-based meal that feels rustic yet refined — a blend of Mediterranean and mild Indian flavors.
⏱ Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Curry:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp chili flakes (optional, for mild heat)
1 (14 oz / 400 g) can chickpeas, drained and rinsed
1 (14 oz / 400 g) can crushed tomatoes
½ cup vegetable broth or water
2 tbsp coconut milk or plain Greek yogurt (for creaminess)
Salt and black pepper, to taste
Fresh lemon juice, to finish
For Serving:
1 cup basmati or jasmine rice
2 cups water
Pinch of salt
Instructions
1. Cook the Rice
Rinse rice until the water runs clear.
In a pot, add rice, water, and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until fluffy.
Turn off the heat and let it rest covered.
2. Sauté the Aromatics
In a skillet, heat olive oil over medium heat.
Add onion and sauté for 3–4 minutes until soft and translucent.
Stir in garlic and rosemary; cook for 30 seconds until fragrant.
3. Add Spices and Tomatoes
Mix in smoked paprika, cumin, and chili flakes (if using).
Add crushed tomatoes and vegetable broth.
Stir and bring to a gentle simmer.
4. Add Chickpeas and Simmer
Stir in chickpeas and let the curry simmer uncovered for 10–12 minutes, stirring occasionally, until thickened.
5. Make it Creamy
Stir in coconut milk or Greek yogurt for a creamy finish.
Season with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
6. Serve
Spoon the curry over a bed of white rice.
Garnish with a drizzle of olive oil, extra rosemary, or chopped parsley.
Notes & Tips
For extra depth, add a splash of balsamic vinegar or sun-dried tomato paste while simmering.
If you prefer a smoother texture, mash some of the chickpeas in the sauce.
This curry also pairs beautifully with quinoa, couscous, or crusty bread.
Add spinach or kale for a veggie boost in the last few minutes of cooking.
Nutrition information
Calories: 490
Protein: 15 g
Carbs: 68 g
Fat: 16 g
Fiber: 11 g