Curry Chickpeas, Rice, and Broccoli

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

1. Wash the chick peas
2. Season them to your liking with medium or hot curry powder
3. Heat a medium-sized pan with some oil and wait until it is hot
4. Add the chickpeas to the pan let them fry for about 10 minutes
5. Keep turning chick peas in the pan until brown
6. Add boiling water to chick peas and allow them to simmer and then place a lid on pan and put the burner on low
7. Wash the uncooked rice to remove the starch
8. Put the rice into a pot and then add cold water until it covers the rice and then turn on the burner
9. Turn the burner on medium, add 1 tsp of butter and a dash of salt and allow to boil for 2 minutes
10. 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
11. (Optional) Add more curry powder if you would like to the chickpeas
12. Add broccoli to boiling water and cook until soft