Curried Chickpeas Recipe


  • 1 tablespoon butter
  • 1 onion sliced
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1 1/2 tablespoons yellow curry powder
  • 1 green or red bell pepper sliced
  • 1 jalapeno pepper seeded and minced
  • 15 ounces can coconut milk full fat
  • 14 ounces diced tomatoes
  • 30 ounces chickpeas 2 cans (15 oz each), drained and rinsed
For Serving
  • fresh cilantro roughly chopped for serving
  • 4 cups cooked white rice for serving


  1. Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
  2. Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
  3. Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
  4. Serve over rice with cilantro.

Nutrition Facts

Calories: 871

Carbohydrates: 119g

Protein: 27g

Fat: 35g

Saturated Fat: 25g

Cholesterol: 8mg

Sodium: 203mg

Potassium: 1279mg

Fiber: 22g

Sugar: 18g

Vitamin A: 431IU

Vitamin C: 46mg

Calcium: 193mg

Iron: 10mg

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