Curried Chickpeas

I must say that curry is one of my favorite dishes. Honestly, if I had to choose one meal for the rest of my life to eat, it would be curry! My grandfather use to take my grandmother and I out to dinner a couple of times a month. This is when I was introduced to Indian dishes (Indian was always his first choice). Instantly I fell in love. A blast of flavors and particularly overly spicy foods landed an orgasm in  my mouth. It became a priority for me to perfect this type dish. I’ve come up with multiple versions of different types of curries. Yet, years later I can say with confidence that this dish is ultimately my favorite.

Curried Chickpeas


  • ½ green bell pepper (chopped)
  • ½ zucchini (chopped)
  • ¼ cup yellow onion (chopped)
  • 1 can of chickpeas (drained and rinsed)
  • ½ tsp garlic powder
  • ½ cup unsweetened almond milk or coconut milk
  • 1.5 cups vegetable broth
  • 1 tbsp. soy sauce
  • 1 tsp. maple syrup
  • ½ lime
  • Pinch of salt
  • *Curry Paste* 2 tbsp. tomato paste, ½ tsp cumin, 1 tbsp. masala powder, ½ tsp. chili powder, ½ tbsp. curry (combine in a bowl and mix together until seasonings become one with the tomato paste)
  • 2 cups cooked brown rice


Step 1. On medium heat in a medium size saucepan, add ½ cup vegetable broth and the onion. Cook for about 2 minutes and mix in the pepper and zucchini.

Step 2. Let the vegetables cook for another 2 minutes and then mix in the chickpeas and garlic powder.

Step 3. Cover and cook for 5 minutes.

Step 4. Add 1 cup vegetable brother, ½ cup almond milk or coconut milk, and tomato paste mixture. Stir well, cover and reduce heat to a slow simmer. Let simmer for about 8-10 minutes.

Step 5. Uncover, add the soy sauce, maple syrup and a pinch of salt. Mix together well, and let sit uncovered for about 2 minutes.

Step 6. Squeeze the juice from the lime into curry and serve over rice!


Note: For an added kick, top the rice with sriracha before adding the curried chickpeas. 


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