Chickpea Veggie Curry
This Chickpea Veggie Curry is a quick dinner recipe that even you can’t resist making. Protein-packed chickpeas cooked in curry and mixed with vegetables; ready in 15 minutes.
This recipe is one of my first recipes on here.
It’s also one of the first recipes I made using chickpeas.
I’ve made so many chickpea recipes, which shows how much I love these popular legumes.
How I decided to add chickpeas to my diet came to me after seeing a friend of mine enjoying her curry chickpeas for lunch one day.
I didn’t know much about it at the time. However, I was interested in the health benefits it carries.
I must admit I wasn’t sure what I was doing with this recipe when I first made it, as we had just moved to the Cayman Islands, and we were still on a tight budget for our groceries.
But through trial and error with this legume, I’ve created this delicious recipe and others you can try.
Why You Should Make This Recipe?
- Low Budget – I like to keep myself on a budget, especially when finding great meals at low cost, and this recipe does just that.
- Quick Dinner Idea – the perfect under-30-minute dinner recipe
- Easy To Make – most of the work is cutting your vegetables after it’s 1, 2, 3 with ease.
- Healthier Choice – get into a healthier lifestyle with recipes like this one.
What are Chickpeas?
Chickpeas, a.k.a garbanzo beans, are a staple legume used in a variety of dishes across the world.
This simple legume is high in protein and is a key ingredient in many Mediterranean and Middle Eastern meals, such as hummus, falafels, patties, stews, soups, and curry.
There are many different types of chickpeas, with each deriving from the plants they come from.
The most common on which is the one we’re using in this recipe is the kabuli type.
Ingredients To Use
When I first decided to make this recipe, I wasn’t sure where I was going with the idea because I just wanted to see how well I could incorporate chickpeas into my diet.
And after a few trial and error, I created this healthy meal.
I used dried chickpeas for this recipe only because the canned ones were a bit pricey for me at the time.
In present times, I still use dried chickpeas in my recipes over canned ones as I get more for my money because I would buy them in bulk.
- Chickpeas – I cooked my dried chickpeas for this recipe but canned chickpeas are a great alternative. Read further for steps to cook dried chickpeas.
- Vegetables – carrots, cabbage, tomato, thyme, escallion, scotch bonnet pepper
- Seasonings – curry powder, all-purpose seasoning, cumin
- Vegetable oil
- Water/Vegetable broth
How To Cook Dried Chickpeas
Because I’m using dried chickpeas for this recipe, I wanted to give some steps on how best you can use them in this dish or any other.
I’m using the kabuli-type chickpeas, which are beige with thin skin. The flavors of these are mild-nutty and creamy.
There are a few ways to cook dried chickpeas, but the steps below are for people using a pressure cooker.
Ingredients – 2-3 cups of dried chickpeas, 1 tbsp salt, and 3-5 cups of water.
Note: Soak your chickpeas overnight to aid in a faster cooking time.
Steps:
- Remove any debris from your dried chickpeas. Wash and set aside.
- Fill the pressure cook pot with water, then add dried chickpeas and salt.
- Place pot over high heat, cover with a pot cover and bring to a boil.
- Once the beans are boiling, remove the cover, then cover the pot with the pressure cooker’s cover. Allow to cook for 1-2 hours. (It should take at least an hour if soaked overnight).
- Remove from heat, and allow to cool under running water before opening. Doing this helps to release the pressure built up in the pot.
Chickpeas should be soft and tender to use in future meals.
Keep leftover cooked chickpeas in an airtight container in your refrigerator for 1-2 weeks.
For longer storage time of your cooked beans, store them in an airtight container in your freezer for 30 days.
When using a more modem pressure cooker pot, please follow the after-use steps provided by the brand.
Note: To prevent an explosion when using a pressure cooker, NEVER IMMEDIATELY OPEN A PRESSURE COOKER POT. To quickly cool down your pot, place it under running water until it stops whistling.
How To Make Chickpea Veggie Curry
This recipe is super easy to make and the perfect quick dinner for those busy weekdays.
I also love the flavors of everything coming together. I often think of this recipe as an easy veggie stir fry with chickpeas.
Steps:
- In a large pan, heat oil over medium heat. Saute onion, escallion, and garlic for 1 minute.
- Add curry powder, cumin, and all-purpose seasoning to the sauteed seasoning and stir to coat.
- Stir in carrots, cabbage, chickpeas, tomato, and thyme. Allow to cook for 3 minutes.
- Add vegetable broth to chickpeas mixture then add scotch bonnet pepper. Stir to combine.
- Remove from heat.
- Serve.
Serving Suggestions
I enjoyed my ‘chickpea stir fry’ with some mashed potatoes. I’m trying to lay off the rice for a while.
Other suggestions to try:
- Basmati Rice
- Plain pasta noodles
- Flatbreads
- Roti
- Green salad
Tips for Making Chickpea Veggie Curry
Here are some great tips to make this quick and healthy dinner idea:
- Experiment with this recipe by adding other vegetables like broccoli, cauliflower, bell peppers, or string beans. Doing so will give you more color to your dish.
- Don’t overcook your veggie. If you prefer a crunch with this recipe, a quick stir of your veggies should give you the flavors and texture needed.
- You can try turmeric powder or garam masala as an alternative to curry powder.
- Adding chickpeas to your diet can be a healthier choice for your body. Invest in dried chickpeas, as they are inexpensive when purchased in bulk. I often get a 14 oz bag of Goya garbanzo beans during grocery shopping.
Storage Tips
Store leftovers in an airtight container in your refrigerator for 1-2 days. For a longer storage time, store in your freezer for up to a month.
Other Chickpea Recipes:
Thanks for being here and I hope you enjoyed the recipe and content.
Comment below if you made this recipe. You can also take a photo and tag me on Instagram @theshyfoodblogger and hashtag #theshyfoodblogger.
Connect and follow me for more content and recipes on Pinterest, Instagram, and TikTok.
~ TheShyFoodBlogger
Chickpea Veggie Curry
Ingredients
- 1 cup chickpeas
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 2 stalks escallion chopped
- 1 tsp curry powder
- ¼ tsp cumin
- 1 tsp all-purpose seasoning
- 1 cup carrots sliced or bevel
- 1 cup cabbage shredded
- 1 medium tomato diced
- 1 scotch bonnet pepper seeds removed
- 2 sprigs thyme
- ⅓ cup water or vegetable broth
- 1 tbsp vegetable oil
Instructions
- In a large pan, heat oil over medium heat. Saute onion and garlic for 1 minute.
- Add curry powder, cumin, and all-purpose seasoning to the sauteed seasoning and stir to coat.
- Stir in carrots, cabbage, chickpeas, tomato, and thyme. Allow to cook for 3 minutes.
- Add vegetable broth and scotch bonnet pepper to the chickpeas mixture. Stir to combine.
- Top with chopped escallion and remove from heat.
- Serve.
Notes
Notes for Chickpea Veggie Curry:
- Add broccoli, cauliflower, string beans, or sweetcorn for more color and flavor.
- Check out the content above to learn how to cook dried chickpeas, which I used in this recipe.
