- 15 ounce can Garbanzo Beans (Chickpeas)
- 1 Tablespoon Olive Oil/Coconut Oil
- 1 cup, diced Onion
- 3-4 large Tomatoes
- 2-3 minced Garlic Cloves
- 1 teaspoon Turmeric Powder
- 1 teaspoon Smoked Paprika Powder
- 2 teaspoons Curry Powder
- 1.5 teaspoons Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 4 leaves Kale (any variety)
- 0.25 cup, chopped Fresh Cilantro/Parsley
- Basmati Rice
Plant-protein and vegetable forward vegan chickpea curry that is filling and nutritious.
What can one make with just a handful of ingredients and 30-minutes – Curry! In this case chickpea curry.
Curry is a dish with vegetables (and sometimes meat) that is cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice.
Chickpeas also known as garbanzo beans are packed with protein, fiber and other great nutrients.
For a vegetarian dish, beans are usually my preferred protein.
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!
For vegetables, I am using tomato and kale.
Kale is a superfood as it is among the most nutrient-dense foods on the planet.
It is loaded with powerful antioxidants and an excellent source of vitamin C.
Dark leafy greens like kale and can help lower cholesterol, which may reduce the risk of heart disease.
Tomatoes are packed with umami which is why they are often found in savory dishes.
These vibrant red produce is actually a fruit – surprise!
Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K.
Please leave your review for this vegan chickpea curry in the comment section below.
For questions, you can send me a message via Instagram.
Make the Side
Cook your rice, couscous or quinoa first. I recommend 1/2 cup per person. Follow package directions.
Once your side is on the stove cooking get started on the curry.
Prep Your Ingredients
Wash and chop your tomatoes and peel and chop your onion.
For the kale, carefully rinse each leaf, discard the stems then chop.
Peel and finely mince your garlic, you can also use a garlic press.
Drain and rinse your (chickpea) garbanzo beans well then set all ingredients aside.
Get your spices out as well. You will need turmeric, curry, smoked paprika, black pepper and salt.
Get a Large Skillet
Heat up a large skillet with high sides or a pot on medium-high heat and add 1 tablespoon of olive or coconut oil.
Once the oil is hot (about 1 minute), lower the heat to medium add your chopped onions.
Sauté the onions for 2-3 minute then add the chopped tomatoes.
Stir and cook for 5 minutes on medium heat (or medium-low if you are using a cast iron skillet), until the tomatoes are broken down and create a sauce.
Next, add the minced garlic, stir and cook for another couple of minutes.
Lower your heat to medium-low and add the turmeric, smoked paprika and curry powder and ground black pepper. Stir to combine.
I recommend holding off on the salt at this time and adding it towards the end.
Add the garbanzo beans, chopped kale, 1/2 cup of water then stir and 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 + 1/2 teaspoon. I recommend starting by adding just 1 teaspoon, stirring then giving it a taste to see if it needs more.
Less is more in my opinion!