Curried Chickpeas


  • 2 cans chickpeas, drained and rinsed
  • 1 400ml Ayam coconut milk
  • 1/2 cup water
  • 3 cups pumpkin, diced
  • 1 zucchini, diced
  • 2 medium carrots, sliced
  • 1/2 cup green beans
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 2 tbs tomato paste
  • 1 tbs extra virgin olive oil
  • 1tbs curry powder
  • 1 tsp turmeric powder
  • salt & pepper to taste
  • hemp seeds, to sprinkle
  • spinach, to serve


Heat oil in a large saucepan.
Add onion and garlic and saute 1-2 minutes.  Add curry and turmeric powders and stir.  Add coconut milk, 1/2 cup of water and tomato paste, and mix well.  Bring to the boil and then add chickpeas and vegetables.  Simmer for 30-40minutes or until vegetables are soft.  Add salt and pepper to taste.

Serve with spinach and sprinkle with hemp seeds.

Makes 5 serves.

Macros (per serve) 373 calories, 9.8g protein, 25.3g fat, 22.1g carbs


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