Curry Chickpeas

BY : PUBLISHED : November 19th, 2012 UPDATED: February 4th, 2022

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.

CurryChickpeas 2 2 1

Curry Chickpeas

Terrence Paschal
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.
5 from 6 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine Indian
Servings 4 servings
Calories 174 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 can of chickpeas, rinsed and drained
  • ½ cup of diced yellow onion
  • 15 ounces of fire roasted tomatoes
  • 2 Tablespoons of curry powder
  • ½ teaspoon of cinnamon
  • ½ teaspoon of cumin
  • ½ teaspoon of fresh or powdered ginger
  • 2 cloves of garlic, minced
  • 4 kale stalks, stem removed
  • 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
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.

View all posts by Terrence Paschal

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