Chickpea Curry

10 20 527
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Chickpea Curry
Health Highlights
This simple Chickpea Curry dish is vegetarian, vegan, gluten-free, and dairy-free!


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 can (15oz) Chickpeas, canned, drained (rinsed)
1/2 cup Coconut milk, reduced fat (unsweetened)
1/2 cup Diced tomatoes, low sodium, canned
1 cup Quinoa, cooked (serve over rice, quinoa, or green vegetables)
1 tsp Cilantro (coriander)


  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. 
  3. Add garam masala, cumin, and salt. Cook for 1 minute.
  4. Stir in tomatoes, coconut milk, and chickpeas, then bring to a boil. 
  5. Reduce to a simmer and cover the pot. Cook for 10-15 minutes, while stirring occasionally.
  6. Meanwhile, cook quinoa as per package instructions.
  7. Serve curry over quinoa and garnish with cilantro.




Nutritional Highlight:

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

Nutrition Facts

Per Portion

Calories 527
Calories from fat 178
Calories from saturated fat 96
Total Fat 19.8 g
Saturated Fat 10.6 g
Trans Fat 0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0
Sodium 620 mg
Potassium 807 mg
Total Carbohydrate 76 g
Dietary Fiber 18.9 g
Sugars 11.5 g
Protein 20.6 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 1.2
Vegetables 2.5

Energy sources