Chickpea Curry - Plant Based Goodness.

Updated: Aug 9

I feel like I have really been experiencing some food freedom lately — ridding myself labels, trusting my body and honouring what I feel like eating. It’s so fun to get creative with an abundance of beautiful ingredients in the kitchen. This super simple chickpea curry is made up of simple pantry items I already had and it turned out super well.

When I created this recipe I had actually planned to eat some grass fed beef + veggies for dinner, but I really felt like something veggie based and hearty. I try my best to eat mostly whole foods and I listen to what actually feels good for my body. I encourage you to do the same. Always remember that there is not one diet that fits all and we all digest a variety of foods differently.


Why did I choose to use chickpeas in this curry? Chickpeas are my favourite legume to consume AND they contain SO many beautiful health benefits. Chickpeas are a good source of plant protein as well as a slow burning carbohydrate. They are filled with alot of fiber and with the combination of protien, they help to keep you feeling full + satiated for a longer period of time. Along with those macronutrient benefits, they also contain ALOT of vitamins + minerals -- manganese, copper, folate, phosphorus, magnesium, iron,zinc, potasium, thiamine, vitamin B6, selinuim, calcium, vitamin K, A, C and E.

When I create recipes I try my hardest to use ingredients that are familiar and somewhat affordable for everyone. But I do believe in eating high quality and minimally processed foods, so sometimes that does come at a cost.


For this chickpea curry recipe I have used ingredients I have as pantry staples. Remember you can always add or take certain vegetables away and replace with something you do have. This is one of the many reasons I love curries, they are extremely versatile and you can fill them with so many nutrients!!!


i n g r e d i e n t s :

  • 1 can of organic chickpeas (I choose organic because the ingredients are usually just chickpeas, water and salt. I have purchased other chickpea cans in the past that have a bunch of added ingredients your body doesn’t need)

  • 1 can of coconut cream (you will just need the cream in the can and you can store the liquid for smoothies at a later date)

  • 3 - 5 stalks of green onion

  • A handful of baby spinach

  • Cilantro (optional)

  • A bag of cauliflower rice (you can have plain white or brown rice, I just really felt like cauliflower rice on this particular night)

s p i c e s :

  • 1 tablespoon of curry powder

  • 1 teaspoon of smoked paprika

  • 1/2 a teaspoon of caraway seeds

  • 1/2 a teaspoon of sumac

  • Salt + pepper

m e t h o d :

  1. Heat pan to a medium heat

  2. Add in chickpeas, coconut cream, green onion, baby spinach, cilantro and spices

  3. Stir until chickpeas are coated

  4. Cover for 10 minutes to allow the chick peas to soften and spinach to wilt

  5. While your curry is cooking, you can either microwave cauliflower rice or heat over the stove

  6. Uncover curry and stir

  7. Cover and leave for another 5 - 10 minutes. The curry sauce should the thick at this point

  8. Serve and enjoy

I told you it was a super quick + simple recipe. The best part about this recipe is the fact that it;s filled with some many beautiful, whole and nourishing ingredients.


If you do try this recipe, be sure to tag me on instagram. I love to see your cooking creations.


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Together, Let's flourish, lovely.