Curried Chickpeas and Veggies

Nutriscore Rating: 72/100

Bursting with vibrant flavors and nourishing ingredients, this Curried Chickpeas and Veggies recipe is a quick and satisfying meal perfect for weeknight dinners. Featuring protein-rich chickpeas simmered in a creamy coconut milk and spice-infused sauce, this dish is elevated with an array of colorful vegetables like carrots, red bell peppers, and tender baby spinach. Fragrant aromatics like garlic, ginger, and a blend of curry powder, cumin, turmeric, and paprika create a deeply aromatic base that's both comforting and bold. Ready in just 40 minutes, this vegan and gluten-free recipe pairs beautifully with fluffy basmati rice or warm naan for a hearty, wholesome feast. Garnished with fresh cilantro and a splash of lemon juice, this dish is a delightful fusion of flavor, texture, and warmth that’s sure to become a family favorite.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 2 cups cooked chickpeas (drained and rinsed if canned)
• 1 cup coconut milk, full-fat
• 1 cup diced tomatoes (canned or fresh)
• 1 medium carrot, thinly sliced
• 1 medium red bell pepper, diced
• 3 cups baby spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons cilantro, chopped (for garnish)
• 1 tablespoon lemon juice (optional)
• 2 cups cooked rice or naan (for serving)

📝 Instructions

9 steps

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.

2. Add the diced onion and sauté for 3–4 minutes until translucent.

3. Stir in the minced garlic and ginger, and cook for an additional minute until fragrant.

4. Add the curry powder, ground cumin, turmeric, and paprika to the skillet. Cook for 1–2 minutes, stirring constantly, to toast the spices and enhance their flavor.

5. Mix in the chickpeas, coconut milk, and diced tomatoes. Stir well to combine.

6. Add the sliced carrot and diced red bell pepper, and reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.

7. Stir in the baby spinach and cook for 2–3 minutes, just until wilted.

8. Season the dish with salt and black pepper to taste. Add lemon juice, if desired, for a hint of brightness.

9. Serve the curried chickpeas and veggies over cooked rice or with warm naan. Garnish with chopped cilantro before serving.

Nutrition Facts

1 serving (1767.6g)

Calories		2257
% Daily Value*
Total Fat		99.7 g	128%
	Saturated Fat	56.1 g	280%
	Polyunsaturated Fat	2.7 g
Cholesterol		0 mg	0%
Sodium		4056 mg	176%
Total Carbohydrate		292.9 g	107%
	Dietary Fiber	52.8 g	189%
	Total Sugars	49.5 g
Protein		63.5 g	127%
Vitamin D		0.0 mcg	0%
Calcium		513 mg	39%
Iron		34.1 mg	189%
Potassium		3328 mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 897 cal (38.6%%)

Protein: 254 cal (10.9%%)

Carbs: 1171 cal (50.4%%)