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[Recipe] Chickpea Curry with Brown Rice

A delicious healthy recipe commissioned from Sleekgeek Community Member Superstar Melissa Thomas.

Carefully designed to fit in with the Sleekgeek Food ListHealthy Meal Template, and  Portion Control Guide.


  • Recommended for: Dinner

Recipe notes:

  • The portions in this recipe are a little more on the higher-carb and lower-fat side compared to our standard portion control guide.
  • Feel free to decrease the carbs (brown rice) by serving with wilted spinach or fried cauliflower rice instead.
  • Otherwise, give it a try as the meal is and see how you feel. A bit of experimentation and flexibility in your nutrition plan is a good thing!


    • Protein
      • 100g tin chickpeas in brine
  • Veggies:
    • 1/4 an onion, chopped
    • 1/2 cups spinach, chopped
    • 1/4 red bell pepper, chopped
    • ½ tomato, chopped
  • Smart Carb
    • 1/4 cup long grain brown rice
  • Healthy Fat
    • 1 tbsp coconut oil
    • ¼ cup coconut milk
  • Herbs, spices, Extras
    • 1/4 cups water
    • ¼ tsp salt
    • 1/4 tsp crushed ginger and garlic paste
    • 1/4 tbsp turmeric powder
    • 1/4 tsp cumin powder
    • 1/4 tsp chilli powder

Ingredients are based off the Sleekgeek Food List, combined together using the Sleekgeek Healthy Meal Template, and portioned out with the Sleekgeek Portion Control Guide.


  • Start with the rice. Add the rice, water, and salt to a pot, over medium-high heat. Bring to the boil. Once boiling, reduce heat to low, simmer for 5 minutes, then cover and allow to cook for 40-45 minutes. Once the water is absorbed, and the rice is tender and softened, remove from heat. Cover the pot and allow to stand for a further 10 minutes, then fluff with a fork and set aside to serve.
  • For the curry, start by preparing the vegetables. Chop the onion, tomato, spinach, and pepper. Set them aside – separately.
  • Place a pot on the stove over medium heat. Add the coconut oil and allow to melt.
  • Add the chopped onion, and fry for 2-3 minutes until softened. Add the ginger and garlic paste, and fry for a further 30 seconds.
  • Next, stir in the spices (turmeric, cumin and chilli). Add the chickpeas (with the brine) into the pot and mix well, before adding the chopped tomato and salt. Give it all a stir, cover the pot with the lid, and cook for 10 minutes.
  • Add the chopped spinach and peppers, and then stir in the coconut milk. Reduce the heat to low, cover, and cook for a further 5 minutes. Remove from heat and serve with the prepared rice.


This recipe is carefully designed to fit in with the Sleekgeek Food ListHealthy Meal Template, and  Portion Control Guide.

See the FULL Sleekgeek Nutrition Guide here (it’s free).

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