Chickpea Curry

10 20 640
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Chickpea Curry
Health Rating


1 can (15oz) Chickpeas, canned, drained (rinsed)
1/2 cup Coconut milk (unsweetened)
1/2 cup Diced tomatoes, canned (or 1/2 cartoon)
1 tbsp Coconut oil (thin layer)
1/2 medium Red onion (finely chopped)
1/2 tsp Cumin (spice)
1 tsp Garam masala (spice)
1 pinch Sea salt, fine (to taste)
1 tsp Cilantro (coriander)
1 cup Quinoa, cooked (serve over rice, quinoa, or green vegetables)


1. In a medium pot with a lid, heat a thin layer of coconut oil over medium-heat.

2. Add onion and stir for 2 to 3 minutes until softened. Add garam masala, cumin, and salt. Cook for 1 minute.

3. Stir in tomatoes and chickpeas, then bring to a boil. Reduce to a simmer and cover the pot. Cook for 10 minutes while stirring occasionally.

4. Serve over rice, quinoa, cooked as per package instructions, or greens with a little chopped cilantro.





are an important source of plant-based protein and are high in fibre!

Nutrition Facts

Per Portion

Calories 640
Calories from fat 245
Calories from saturated fat 162
Total Fat 27.2 g
Saturated Fat 18.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 2.4 g
Cholesterol 0
Sodium 623 mg
Potassium 745 mg
Total Carbohydrate 77 g
Dietary Fiber 18.0 g
Sugars 9.6 g
Protein 21.7 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 1.2
Vegetables 2.5

Energy sources

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