Chickpea Curry

Chickpeas are delicious and versatile. They can be used to make hummus, added to salads, roasted, the options are endless. They are also high in fiber and a source of iron for those who don’t eat meat. The iron in chickpeas isn’t absorbed as easily as the iron found in meat, BUT you can improve the amount of iron your body absorbs from chickpeas by combining them with foods rich in vitamin C like tomatoes and red peppers aka this delicious chickpea curry recipe!

What goes in:

Rice (your preference, but I used the Brown Rice Medley from TJs)

1 Can Chickpeas

1 Can Coconut Milk

2 Big Tablespoons Curry Paste (your preference, but I used Red Thai Curry Paste)

1/4 Red Onion, chopped

1 Jalapeno, chopped

1/2 Red Bell Pepper, chopped

2 Roma Tomatoes, chopped

1 1/2 Handfuls Spinach

Handful of of Chopped Veggies (I used broccoli & white mushrooms)


Tbsp. of Coconut Oil

Splash of Soy Sauce

Spices: Turmeric, Paprika, Black Pepper, Cumin, Red Pepper Flakes

What you do:

I always start by cooking the rice since this usually takes the longest. Next, Chop all your veggies. Put a large skillet on medium heat and add a scoop of coconut oil. As this melts add garlic (I used 2 spoonfuls), jalapeno, and red onion. Let it sit for about 5 minutes and then add all the rest of the chopped veggies and spinach and put a lid on and stir occasionally. Let it cook until the spinach is wilted. Then, add drained chickpeas, can of coconut milk, and the curry paste to the skillet and stir. Splash some soy sauce in and a couple shakes of each seasoning in. Let it cook for a bit while the seasonings settle and everything warms. Test taste and add flavors to your liking. By the time this is finished the rice should be done. Scoop some rice, top it with your curry, & enjoy!

Processed with VSCO with f2 preset


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