Curried Chickpeas

These curried chickpeas are a hearty addition to our meal plan rotation.  Preparation is quick and simple, and the smell of the sweet curry wafting through the house is a welcome addition on a chilly afternoon.  Besides being delicious, it is packed with protein and fiber, and plenty of nutrient-rich vegetables.  We like to serve it with steamed quinoa topped with freshly diced pineapple, tomato, and cilantro. For extra heat,  you can add more curry paste or a sprinkle of cayenne pepper. This recipe is also an excellent candidate for preparing in bulk and freezing.

Curried Chickpeas


For the Curry:
    • 2 teaspoons olive oil
    • 1 1/2 cups organic onion, chopped
    • 4 garlic cloves, minced
    • 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
    • 1 (14.5-ounce) can diced tomatoes
    • 1 (13.5-ounce) can coconut milk
    • 2 TBSP curry powder
    • 1 tsp garam masala
    • 1 tsp cardamom
    • 2 TBSP chopped pickled jalapeño pepper
    • 1 organic jalapeno, seeded and chopped
    • 12 oz organic shredded carrots
    • 3 teaspoon Real Salt
    • 2 TBSP Sugar in the Raw
    • 1/2 tsp hot curry paste or more to taste(I used Patak’s)
Serve with the following optional ingredients:
  • 3 cups steamed organic quinoa
  • 2 cups fresh pineapple, diced
  • 1 cup organic cilantro, chopped
  • 3 organic tomatoes, diced


  1. Combine non-optional ingredients in a large crockpot.
  2. Cover and cook on low for 6-8 hours.
  3. Serve with desired optional ingredients.


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