Chickpea and Vegetable Curry with Basmati Rice

Warm up your kitchen and your taste buds with this flavorful and healthy chickpea and vegetable curry recipe. This vegetarian dish is packed with protein, fiber, and vitamins, making it a great choice for those with eczema. The combination of spices and vegetables will create a mouth-watering aroma that will make your home feel like an exotic restaurant. Serve it over a bed of fluffy basmati rice for a complete and satisfying meal.

Ingredients:

1. 1 cup basmati rice

2. 2 cups water

3. 1 tablespoon coconut oil

4. 1 onion, chopped

5. 2 garlic cloves, minced

6. 2 teaspoons grated ginger

7. 2 teaspoons curry powder

8. 1 teaspoon ground cumin

9. 1/2 teaspoon ground coriander

10. 1/4 teaspoon ground turmeric

11. 1/4 teaspoon cayenne pepper (optional)

12. 1 can (15 oz) chickpeas, drained and rinsed

13. 1 can (14.5 oz) diced tomatoes

14. 1 red bell pepper, chopped

15. 1 small zucchini, chopped

16. 1/2 cup frozen peas

17. 1/2 cup coconut milk

18. Salt and pepper to taste

19. Fresh cilantro for garnish

Methods:

1. Rinse the basmati rice in cold water and place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 18-20 minutes or until the rice is tender and fluffy.

2. In a large skillet, heat the coconut oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until the onion is translucent.

3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), and stir to combine. Cook for another minute until fragrant.

4. Add the chickpeas, diced tomatoes, red bell pepper, zucchini, and frozen peas. Stir well and bring to a boil.

5. Reduce the heat to low and simmer for 10-15 minutes until the vegetables are tender.

6. Add the coconut milk and stir to combine. Cook for another 2-3 minutes until heated through.

7. Season with salt and pepper to taste.

8. Serve the curry over a bed of basmati rice and garnish with fresh cilantro.

Tips:

• To make this recipe vegan, simply omit the chicken and use vegetable broth instead of chicken broth.

• Feel free to adjust the spices to your liking. If you prefer a milder curry, reduce the amount of cayenne pepper or omit it altogether.

• This recipe can be easily customized with your favorite vegetables. Try adding cauliflower, sweet potatoes, or green beans for a tasty variation.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Benefits for eczema fighters:

Chickpeas are a good source of plant-based protein and fiber, which can help stabilize blood sugar levels and promote gut health. They also contain antioxidants and anti-inflammatory compounds that may help reduce inflammation and alleviate eczema symptoms. The vegetables in this dish, such as red bell pepper and zucchini, provide vitamins and minerals that support skin health and may help reduce the severity of eczema flare-ups. The spices in the curry, such as ginger and turmeric, have anti-inflammatory properties that may help soothe irritated skin. Additionally, using coconut milk instead of dairy cream can reduce the risk of dairy-related eczema triggers.