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Vegan Chickpea Curry

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1 can Garbanzo Beans (Chickpeas)
1 tbsp Olive Oil/Coconut Oil
1 cup, diced Onion
2-3 large Tomatoes
2-3 minced Garlic Cloves
1 tsp Turmeric Powder
1 tsp Smoked Paprika Powder
2 tsp Curry Powder
1 tsp Sea Salt
4-6 leaves Kale (any variety)
Fresh Cilantro/Parsley
Optional but recommended
2/3 cup Uncooked Couscous
1 cup Filtered Water
1 tsp Olive Oil/Coconut Oil
1/2 tsp Sea Salt

Vegan Chickpea Curry

    • 30 minutes
    • Serves 4
    • Easy


    Eating clean and healthy is a priority of mine 80% of the time. Most think it’s time consuming to make your own healthy meals at home. I am trying to prove that it is not!

    Here is one of my favorite and fast recipes that will do you good! This curry is fully plant based, has a good amount of protein, vegetables and lots of flavor to fully satisfy you. It also holds up in the refrigerator for up to 4 days!

    A beautiful and healthy meal in under 30 minutes!



    Make the Couscous

    I recommend making the couscous or rice first.

    For the couscous, get a small pot and bring 1 cup of water to a boil while the pot is covered with a lid. The lid will avoid excess water evaporation, you need this water! Once it is at a boil, add the oil, salt and couscous. Immediately turn off the heat, cover the pot and remove from the heat. After about 15-20 minutes, the couscous will have absorbed all of the liquid.

    While the couscous is a absorbing the liquid, make the curry.


    Prep Your Ingredients

    Wash and chop your onion, tomatoes, and kale. For the kale, carefully rinse each leaf and discard the stems. Peel and finely mince your garlic, you can also use a garlic press. Drain and rinse your garbanzo beans. Set all ingredients aside.


    Get a Large Skillet

    Heat up a large skillet with high sides or a pot on medium-high heat and add 1 tbsp of oil, I prefer using olive or coconut oil. Once the oil is hot (about 1 minute) add your chopped onions. Sauté the onions for about 1 minute then add the chopped tomatoes. If you are cooking with a cast iron skillet like me, lower your heat to medium as it tends to get really hot and stays hot. Stir and cook for 3-5 minutes, until the tomatoes are broken down and create a sauce.

    Next, add the turmeric, paprika and curry powders and stir to combine. I recommend holding off on the salt at this time and adding it towards the end.

    Add the garbanzo beans and chopped kale and stir. Cover with a lid and cook for about 5 minutes or until the kale has wilted and the garbanzo beans are fully heated through.

    Stir and give it a taste. Now is the time to add salt. I add about 1/2-1 tsp. Less is more in my opinion!



    Using a fork, "fluff" your couscous before serving it. Serve a bit of couscous with your curry and top with fresh parsley or cilantro.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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