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
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 1 tsp cumin
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp paprika
- 1 can 15 oz chickpeas, drained
- 1 cup chopped bell peppers
- 1 medium carrot sliced
- 1 small zucchini diced
- 1 can 14 oz diced tomatoes
- ½ cup coconut milk
- ½ cup vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup frozen peas
- Juice of ½ lemon
- Fresh cilantro for garnish
Instructions
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.