Chickpea Curry




The winter weather has me craving warm and hardy dishes. Ones that stick to your ribs and feel like a big warm hug. You know what I’m talking about. Dishes that are warming to your soul and full of comfort. My chickpea curry wraps all these feelings into one dish. Its full of flavor, extremely satisfying and warms your entire body. It is the perfect dinner for a cold winters night.


This is a great crowd pleasing meal. The chickpeas provide a good source of plant based protein while the complex carbohydrates, like sweet potatoes and brown rice, help provide that feeling of comfort. It has a mild spice providing antioxidants and anti-inflammatory properties which are amazing for reducing free radical damage and joint pain. Trust me and make this delicious meal for dinner tonight!




This recipe was inspired by one of my Jule’s Wellness subscription boxes. I love these things. Every month a box shows up at my door filled with wellness focused items. everything from food to personal care. They are always amazing and never disappoint. One of the last boxes I received included Tadka Masala spice from Jaswant’s Kitchen. This stuff is amazing. You can add it to any recipe for that Indian inspiration and spice profile. This is the spice I used to mimic the curry flavour in this recipe.



Chickpea Curry
Recipe Type: Dinner
Author: Deanna Harris
  • 2 Tbsp grape seed oil
  • 1 onion, diced
  • 1/4 tsp cumin
  • 1 tsp fresh ginger, grated
  • 2 Tbsp Tadka Masala spice (I used the one from Jaswant’s Kitchen)
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • salt and pepper to taste
  • 1 1/2 cups diced tomatoes
  • 1 sweet potato, bit size pieces
  • 400 ml coconut milk
  • 1 can chickpeas
  • 1 cup brown rice
  1. Cook rice according to package directions. While the rice is cooking make your curry component.
  2. Add oil to a large pan and sautee onions over medium heat until translucent, about 5 minutes.
  3. Add spices, salt and pepper and cook another 3 minutes.
  4. Add tomatoes and sweet potatoes followed by the coconut milk. Cook another 5 minutes until the coconut milk starts to bubble.
  5. Add the chickpeas and stir to combine.
  6. Simmer for 20 minutes or until the sweet potatoes are tender and the sauce has reduced.
  7. Serve along side some naan bread and enjoy!


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