Chickpea and Vegetable Curry



  • 1 can of chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp of ginger, grated
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large carrot, chopped
  • 1 tbsp of curry powder
  • 1 can of coconut milk
  • Salt and pepper, to taste
  • 2 tbsp of olive oil


  1. In a large skillet, heat olive oil over medium heat. Add onions, garlic, and ginger and cook until onions are translucent.
  2. Add the chopped peppers and carrot and cook for about 5 minutes.
  3. Add the chickpeas, curry powder, and season with salt and pepper.
  4. Pour in the coconut milk and bring to a boil.
  5. Reduce heat and let the curry simmer for about 15-20 minutes until the vegetables are tender.
  6. Serve with rice or naan bread.