Chickpea Curry Bowl with Rice and Avocado
A quick, satisfying bowl of spiced chickpeas over rice, topped with creamy avocado and a squeeze of lime. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
- 1.5 cups cooked rice
- 15 oz chickpeas
- 1 tbsp curry powder
- 1 avocado
- 1 lime
- 2 tbsp olive oil
Instructions
- 1
Warm the 1.5 cups cooked rice in a microwave or saucepan until steaming, about 2 minutes. Divide between two bowls.
- 2
Drain and rinse the 15 oz chickpeas. Heat 2 tbsp olive oil in a skillet over medium heat, add chickpeas and 1 tbsp curry powder, cook until fragrant and slightly crispy, about 5 minutes.
- 3
Spoon the chickpeas over the rice. Slice the avocado and arrange on top. Cut the lime into wedges and squeeze over the bowl. Sprinkle with salt, pepper, and red pepper flakes if desired.
Tools you’ll need
- skillet
- knife
- cutting board
- microwave or saucepan
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