Chickpea Curry with vegetables in a Bowl

 Spicy, savory, and one of the most popular dishes in India--chickpea curry is sure to be a hit with your family! It's also good for you.

The combination of chickpeas and vegetables provides a range of nutrients, including protein, potassium, magnesium, B vitamins, and Vitamin C.

Chickpea Curry with vegetables in a Bowl

Ingredients :

2 cups cooked chickpeas (1 19 oz. can, or 2 cups cooked)

1 small onion, chopped finely

3 tbsp. oil

2 cloves garlic, minced

2 green onions, chopped finely

1 small tomato, chopped finely

1 tsp. salt or to taste

1 tsp. turmeric powder

½ tsp. ground cumin powder  (optional)

¼ cup coconut milk (I used unsweetened)

1 tbsp. corn starch


1. Heat the oil in a large pot or wok and add the onion, garlic, and ginger. Saute for 2 minutes until fragrant, then add the potato (and sweet potato) and cook for a minute or two longer. Add the curry powder and coriander taste, along with salt and pepper to taste. Mix well to combine with the potatoes and veggies. Pour in 1 cup (or more!) of water or broth and bring to a simmer. Cover partially and cook at a low simmer -- don't let it boil! Check after 5 minutes -- you may need more liquid if everything isn't submerged. Cook until the potatoes are fork-tender.

2. Add the cauliflower and chickpeas, along with the remaining cup of water or broth (or 2 cups total). Simmer for another 7 minutes. If you'd like a thicker sauce, add a little more broth or water as necessary. At this point, your curry is ready to eat! You can serve it in bowls with some yogurt and chutney (I enjoy the Flying-Fish blueberry chutney), but I also love it on top of a baked sweet potato with some fresh parsley and cilantro on top!

Chickpea Curry with vegetables in a Bowl