cooking · Dinner

Chickpea and Vegetable Curry

A quick and delicious curry that is full of vegetables and protein packed chickpeas. I often use grated ginger that comes in jars, less waste that way – but do be careful and look for US produced and not China imported.

Chickpea and Vegetable Curry


  • 1 batch baked brown rice (see below)
  • 1 sweet onion, peeled and chopped
  • 1 Tbsp canola oil
  • 2 average size zucchini, trimmed and quartered, chopped
  • 1 tsp roasted garlic (jarred)
  • 1 tsp grated ginger (jarred)
  • 10 cherry tomatoes, quartered
  • 1 tsp paprika
  • 1 tsp Garam Masala
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper (or less for not as hot)
  • 2 cups vegetable broth (preferably lower sodium)
  • 15 ounce can chickpeas, rinsed and drained
  • 2 tsp freeze-dried cilantro or 2 Tbsp fresh, chopped


For the rice –

Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.

Makes about 4 cups baked.

For the curry –

In a large/deep non-stick skillet heat the oil over medium heat. Add in the onion and cook until turning translucent. Add in the zucchini and cook for a couple of minutes, then add the garlic and ginger and cook for a couple more minutes, stirring often. Add in the tomatoes and cook for two minutes.

Sprinkle the spices over and stir in, cook for a minute. Stir in the broth and beans, bring to a boil, turn to medium-low, cover tightly and let simmer for 10 minutes.

Sprinkle the cilantro on and serve over the rice.

Serves 3-4.


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