Curry Chickpeas, Rice, and Broccoli
Last updated: September 2023
This recipe is the perfect mid-week vegetarian meal for me. It is quick and very easy to make. I find it to be very delicious and very filling - both of which are important to me. It's a great healthy dinner recipe, especially when you have had a long day at work and don’t want to spend too much time in the kitchen.
Chickpeas are a good addition to a renal diet for someone living with chronic kidney disease. They are very low in potassium and a very good source of fiber, vitamins, and minerals. Rice is also a great choice for someone living with CKD as it is low in sodium and potassium.
Makes 1 serving
Ingredients for curry chick peas, rice, and broccoli
- 2/3 cups of chickpeas
- 1 cup of white rice
- 1/2 cup of broccoli, chopped or diced
- Curry powder (to your liking)
- 1 tsp butter
- Dash of salt
Directions for curry chickpeas, rice, and broccoli
- Wash the chick peas
- Season them to your liking with medium or hot curry powder
- Heat a medium-sized pan with some oil and wait until it is hot
- Add the chickpeas to the pan let them fry for about 10 minutes
- Keep turning chick peas in the pan until brown
- Add boiling water to chick peas and allow them to simmer and then place a lid on pan and put the burner on low
- Wash the uncooked rice to remove the starch
- Put the rice into a pot and then add cold water until it covers the rice and then turn on the burner
- Turn the burner on medium, add 1 tsp of butter and a dash of salt and allow to boil for 2 minutes
- Once the rice has boiled, turn the heat on low and place a lid on the pot to allow the rice to cook for 20 minutes, stirring occasionally
- (Optional) Add more curry powder if you would like to the chickpeas
- Add broccoli to boiling water and cook until soft
This or That
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- calories: 500
- cholesterol: 0mg
- dietary fiber: 18g
- protein: 22g
- sodium: 39mg
- sugars: 12g
- total carbohydrates: 91g
- total fat: 6g
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