Vegan Coconut Chickpea Curry

Chickpea is a great source of protein and fiber. But did you know Fiber may benefit people with diabetes, and the American Diabetes Association recommends chickpeas as a source of dietary fiber? 

If you plan to cook chickpea but find it gassy, here is a tip – rather than opening a can, simply soak them 8 to 12 hours, (I just soak them overnight) but the key to eliminating the gas is draining and rinsing every three-four hours. Yup, you read that right. Drain, rinse and start soaking again.

🍽 S E R V I N G S

4 people

🌿 I N G R E D I E N T S

2 tsp avocado oil

2 garlic cloves

1 cup chopped onion

1 cup diced pepper

1/4 cup broccoli

1 medium zucchini, halved and sliced

1 medium carrot

15 ounce chickpeas (I used fresh, about 1 cup)

1 can of coconut milk, unsweetened (I used full fat)

4 cups baby spinach (optional)

Spices –

3/4 tbsp garam masala

1 1/2  tbsp curry powder 

1 tsp cumin powder

1 tsp coriander powder

1 tsp paprika 1/2 tsp turmeric

👨‍🍳 T H E  M A G I C  H A P P E N S  N E X T


1. Heat your skillet/pan and pour in the oil. Once heated, bring the flame to medium-low. Add garlic onion, pepper, carrot, broccoli, and zucchini. Mix it well, add all the spices and cook the vegetables for 5-6 minutes.

2. Add chickpeas and unsweetened coconut milk. Mix it well and let it cook for 4-6 minutes. Stir in spinach just before serving. Serve over rice or quinoa. 

Serve warm!

Eat with gratitude and love 💕

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