Chickpea and Veggie Curry Recipe
If your dinner needs a glow-up, this chickpea and veggie curry is the answer. It’s rich, comforting, and packed with bold flavors that scream “I know how to cook.” Chickpeas bring protein, veggies add color, and the spices do all the heavy lifting. Best part? It’s budget-friendly, fuss-free, and way tastier than takeout. You throw everything in a pot, let it simmer, and boom—dinner is served. Perfect for busy nights, lazy Sundays, or impressing that friend who thinks vegan food is boring. Grab your spices and let’s make magic.
Chickpea and Veggie Curry Recipe
A hearty, spiced chickpea and veggie curry that’s easy to make, packed with protein, and full of bold, comforting flavors.
Ingredients
Method
Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Cook until soft and fragrant.
Toast the Spices
- Stir in cumin, curry powder, turmeric, and paprika.
- Cook for 30 seconds to release their flavors.
- Add the Veggies and Chickpeas
- Toss in chickpeas, bell peppers, carrot, and zucchini.
- Stir well to coat with the spices.
Simmer the Curry
- Pour in diced tomatoes, coconut milk, and broth.
- Cover and let simmer for 15–20 minutes.
Finish and Serve
- Stir in peas and lemon juice.
- Taste, adjust seasoning, and garnish with fresh cilantro.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 45%
- Iron: 18%
- Folate: 20%
- Potassium: 15%
- Magnesium: 12%
Pro Tips for Maximum Flavor
- Let the curry sit for 10 minutes before serving—it deepens the flavor.
- Add a pinch of chili flakes if you like heat.
- Serve over rice or with naan for the full experience.
- Roast the chickpeas beforehand for extra texture.
- Don’t skip the lemon juice—it brightens everything up.
