Chickpea Curry – warmth from the inside out!

As the colder weather comes, we are all on the hunt for warm comfort foods.  Nothing warms you up from the inside like a good curry.

This curry recipe’s superstar is chickpeas!  Delicious and full of protein, chickpeas are an awesome alternative to meat.  Give this one a try on a cold fall evening.

Chickpea Curry


1 tbsp grapeseed oil

2 cloves garlic, crushed

1 tsp peeled and finely grated ginger

2 tbsp curry powder

pinch cayenne pepper

24 ounce bottle of strained tomatoes

*2 x 14 ounce cans of chickpeas, drained and rinsed

1 tsp coconut or brown sugar

2 small sweet potatoes, peeled and diced

3 small potatoes, peeled and diced

1 small red pepper, diced

pinch of sea salt

plain yogurt to serve

small handful fresh cilantro for garnish


  1. Heat oil on medium heat in a large wok or saucepan and add ginger, garlic and curry powder.
  2. Stir and cook for 1 minute before adding potatoes and coconut sugar.
  3. Continue cooking for 3 minutes before adding strained tomatoes, bring mixture to a boil, cover and reduce heat to medium for 15 minutes, stirring occasionally.
  4. Stir in the chickpeas and mix well. Cover and cook over medium heat for 4 minutes.
  5. Season with sea salt, remove from heat.
  6. Drizzle with plain yogurt and sprinkle with the chopped cilantro before serving. Serve with brown rice and maybe some Naan bread for a super comfort food.

*For this recipe I used white kidney beans. You may exchange the strained tomatoes for diced tomatoes.



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