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When I was first transitioning to a plant-based diet, this was one of my staple meals. It’s really easy to throw together and reeeeally cheap to make.  It’s also great for leftovers.  It’s oil free and packed with nutrients.

Enjoy!

Estimated Cost Per Serving: $.50

Recommended equipment:

Small white bowl of curry chickpeas next to a small bowl of brown rice.

Small white bowl of curry chickpeas next to a small bowl of brown rice.

Curry Chickpeas

5 from 10 votes
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 servings
CurryChickpeas 2 2 1
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When I was first transitioning to a plant-based diet, this was one of my staple meals. It’s really easy to throw together and reeeeally cheap to make.  It’s also great for leftovers.  It’s oil free and packed with nutrients.

Ingredients 

  • 1 can of chickpeas, rinsed and drained
  • 1/2 cup of diced yellow onion
  • 15 ounces of fire roasted tomatoes
  • 2 Tablespoons of curry powder
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of fresh or powdered ginger
  • 2 cloves of garlic, minced
  • 4 kale stalks, stem removed
  • 1/8 cup of water

Instructions 

  • Preheat oven to 450 farenheit.
  • Mix cinnamon, cumin, ginger, and 1 tablespoon of the curry in a bowl. Toss chickpeas in seasoning.
  • Place chickpeas on a non stick baking sheet. Cook for 15 minutes.
  • While chickpeas are cooking, heat garlic and onion in a nonstick pan for 2 - 3 minutes.
  • Add fire roasted tomatoes, water, and 1 tablespoon of curry powder. Cover and continue to cook.
  • Place kale in a food processor, and pulse until kale is in small pieces. You can also do this by hand if you do not have a food processor.
  • Add kale, and chickpeas to the curry and tomato mix. Let it simmer for 5 more minutes.
  • Serve over rice or put it in a pita.

Notes

This makes great leftovers. Serve with rice or quinoa.

Nutrition

Calories: 174kcalCarbohydrates: 30gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 504mgPotassium: 533mgFiber: 7gSugar: 3gVitamin A: 6171IUVitamin C: 73mgCalcium: 184mgIron: 4mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Terrence Paschal
Course: Dinner, Lunch
Cuisine: Indian
Method: Oven
Diet: Vegan
Keywords: cheap, chickpeas, curry, family, gf, gluten free, glutenfree, inexpensive, meal, plant-based, vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

More about Terrence Paschal

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Comments

  1. 5 stars
    Hi! I made the curry chickpeas, and it was absolutely delicious! But mine does not look at all like the picture. Mine is much darker. Is the recipe maybe missing an ingredient, like maybe coconut milk? I think I’ll try adding that next time.

    Reply

    2. Hi Debbie! I also thought it was missing something & have made it with coconut milk (added 1 can). It is soooo good.

      Reply