Chickpea Curry

Updated: May 14

Chickpea Curry Recipe

I’ll take a chickpea curry ANY day of the year but especially on a winter one.

I love to pair it with a bowl of quinoa, brown rice or a slide of sourdough bread with butter.

Here’s how to make it:

Makes: 4 portions


  1. 2 cloves of garlic, chopped

  2. 2 tbsp. coconut oil (can use ghee instead)

  3. ¼ tbsp. turmeric powder

  4. ¼ tbsp. cumin powerd

  5. ¼ tbsp. ginger powder (option to use fresh ginger, chopped)

  6. 1 1/2cup tomatoes, diced

  7. 1 can coconut oil

  8. 3 cups cooked chickpeas (or canned)

  9. salt and pepper to taste

  10. a pinch of brown sugar


  1. Heat coconut oil in a medium size pan over medium-high heat.

  2. Add garlic and cook until it begins to brown, about 2-3 minutes depending on your stove and pan

  3. Add turmeric, cumin and ginger powder and “fry” spices for about 1 minute, stir frequently so the spices don’t burn

  4. Add tomatoes, chickpeas and coconut milk and stir well

  5. Bring mix to a boil and then lower temperature to medium-low and let it simmer for 15 minutes. Stir occasionally

  6. Add a pinch of brown sugar, and sea salt and pepper to taste

  7. Bring pan to low heat for 10 minutes

Serve with a bowl of quinoa, brown rice or sourdough bread


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