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Spiced Chickpea Curry With Stewed Peppers & Zucchini

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Rich, aromatic, and healthy, this spiced chickpea curry is served on a bed of warm basmati rice and flavoured with a blend of Caribbean inspired spices. It’s an easy recipe to cook and ideal for a quick vegetarian meal during the week.

spiced chickpea curry served on basmati rice in a black bowl

Exploring Vegetarian & Plant-Based Cuisine

Every once in a while, we like to cook vegetarian or plant-based recipes at home. It encourages us to try new foods from around the world, explore ingredients we may not otherwise use, and of course, incorporate healthy recipes into our everyday meals.

It’s a great way to expose our kids to new foods and get them to try new flavours and textures, even if they don’t end up liking everything we try!

So, we were thrilled to feature this vegetarian recipe from Chefs Plate with you all. This spiced chickpea curry is served with basmati rice, but you can easily enjoy it with some warmed naan, or pita bread as well!

Simple Yet Delicious

One of the easiest vegetarian recipes you can cook when experimenting with vegetarian cooking is a simple chickpea curry.

Loaded with protein, a variety of healthy spices, and of course vegetables, chickpea curries are an easy way to start cooking plant-based meals at home, and it only takes about 30 minutes to prepare!

ingredients needed to make spiced chickpea curry on a wooden cutting board

If you find yourself missing specific ingredients, you can easily substitute your favourite spices or vegetables, and simply adjust the cooking times accordingly. Keep in mind harder vegetables like carrots take longer to cook than soft ones like bell peppers for example.

Making Chickpea Curry At Home

Let’s get right to it shall we!? To make this spiced chickpea curry at home, you’ll need:

  • 1 19oz can canned chickpeas
  • 3/4 cup Basmati Rice
  • 1 1/4 cup water
  • 1 tbsp oil or butter
  • 1 medium bell pepper (any colour will do!)
  • 1 small zucchini
  • 1 small yellow onion
  • 3 cloves fresh garlic
  • 1 whole lime – zest and juice
  • 1 tsp chili flakes (optional)
  • 4 tbsp mild curry paste
  • 2/3 cups canned coconut milk
  • 3 tsp soy sauce
  • 2 sprigs fresh cilantro
  • salt
  • pepper

– Start by cooking the basamti rice with 1 1/4 cup of water in a medium sized pot. Bring the water to a boil, season with a pinch of salt, and then add the rice. Once the pot comes back to a boil, cover the pot with a lid and reduce the heat to medium-low. Cook for 12- 15 minutes. Once the rice is cooked, fluff the rice with a fork and keep warm until ready to serve.

Click here to read more about cooking basmati rice on the stove top.

-While the rice is cooking on the stove, cut the onion into small 1/4 inch pieces. Then, cut the bell pepper and zucchini into 1/2 inch pieces. Set the chopped vegetables aside. Roughly chop the garlic, then zest and juice half the lime. Cut the remaining lime into small wedges.

-Heat 1 tbsp of oil or butter in a large pot over medium-high heat. Add the chopped onions, bell pepper, zucchini, and garlic. Cook for 3-5 minutes until the peppers start to soften. Mix in the curry paste and cook, stirring often for about 30 seconds to gently toast the spices.

-Add the canned chickpeas (including the liquid), coconut milk, and soy sauce to the pot. If you like a little heat in your curry, add the chili flakes at this point. You can add less than the listed amount for a milder curry.

adding coconut milk, chickpeas, and soy sauce to the curry as it cooks

-Simmer the chickpea curry for 2-3 minutes, stirring occasionally until the chickpeas are heated through. As the curry simmers, chop the cilantro leaves, then the remaining cilantro stems, keeping them separate.

chickpea curry simmering in a pot on the stove

-Remove the chickpea curry from the heat, and stir in the lime juice. Season to taste with salt and pepper.

-Take the cooked basmati rice and mix in the chopped cilantro stems, and lime zest. Serve the finished chickpea curry over top of the scented rice, and garnish with the chopped cilantro leaves and lime wedges.

seasoning the cooked basmati rice with chopped cilantro stems and lime zest

Do Some Meal Prep & Cook A Large Batch!

While the recipe above only makes a small batch, (enough for about 2 adults), the recipe is easily multiplied and can be used to meal prep larger batches.

Related:  Butternut Squash Soup with Curry

Can You Freeze Chickpea Curry?

Yes! The chickpea curry freezes quite well, though it should be noted the vegetables will be very soft after thawing and heating again. Portion the cooled chickpea curry into appropriate containers and store in the freezer.

Try and freeze large batches in small portions to make re-heating easier!

Can You Substitute Ingredients in the Chickpea Curry?

The great thing about chickpea curries is how easily you can substitute ingredients. Not a fan of coconut milk? Try using another full-fat plant based milk (or even dairy milk). No curry paste in the fridge? Make your own curry spice, or use a store-bought blend.

Even the vegetables can be substituted for whatever you have in the fridge. Try the recipe with carrots, tomatoes, broccoli, cauliflower, or eggplant!

vertical image of chickpea curry served on top of basmati rice in a black porcelain bowl

Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

spiced chickpea curry served on basmati rice in a black bowl

Spiced Chickpea Curry with Stewed Peppers & Zucchini

Chef Markus Mueller
Rich, aromatic, and healthy, this spiced chickpea curry is served on a bed of warm basmati rice. It's an easy recipe to cook and ideal for a quick vegetarian meal during the week.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Cuisine Canadian
Servings 2 servings
Calories 830 kcal

Ingredients
  

  • 1 can canned chickpeas 19 oz can
  • ¾ cup Basmati Rice
  • 1 ¼ cup water
  • 1 tbsp oil or butter
  • 1 whole medium bell pepper any colour will do!
  • 1 whole small zucchini
  • 1 whole small yellow onion
  • 3 cloves fresh garlic
  • 1 whole lime – zest and juice
  • 1 tsp chili flakes optional
  • 4 tbsp mild curry paste
  • cups canned coconut milk
  • 3 tsp soy sauce
  • 2 sprigs fresh cilantro
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  • Start by cooking the basamti rice with 1 1/4 cup of water in a medium sized pot. Bring the water to a boil, season with a pinch of salt, and then add the rice. Once the pot comes back to a boil, cover the pot with a lid and reduce the heat to medium-low. Cook for 12- 15 minutes. Once the rice is cooked, fluff the rice with a fork and keep warm until ready to serve.
    adding raw basmati rice to a pot of water
  • While the rice is cooking on the stove, cut the onion into small 1/4 inch pieces. Then, cut the bell pepper and zucchini into 1/2 inch pieces. Set the chopped vegetables aside. Roughly chop the garlic, then zest and juice half the lime. Cut the remaining lime into small wedges.
    chopping green zucchini on a wooden cutting board
  • Heat 1 tbsp of oil or butter in a large pot over medium-high heat. Add the chopped onions, bell pepper, zucchini, and garlic. Cook for 3-5 minutes until the peppers start to soften. Mix in the curry paste and cook, stirring often for about 30 seconds to gently toast the spices.
    cooking chopped onion,zucchini, bell pepper, and garlic in a pot on the stove
  • Add the canned chickpeas (including the liquid), coconut milk, and soy sauce to the pot. If you like a little heat in your curry, add the chili flakes at this point. You can add less than the listed amount for a milder curry.
    adding coconut milk, chickpeas, and soy sauce to the curry as it cooks
  • Simmer the chickpea curry for 2-3 minutes, stirring occasionally until the chickpeas are heated through. As the curry simmers, chop the cilantro leaves, then the remaining cilantro stems, keeping them separate.
    chickpea curry simmering in a pot on the stove
  • Remove the chickpea curry from the heat, and stir in the lime juice. Season to taste with salt and pepper.
    chickpea curry simmering in a pot on the stove
  • Take the cooked basmati rice and mix in the chopped cilantro stems, and lime zest. Serve the finished chickpea curry over top of the scented rice, and garnish with the chopped cilantro leaves and lime wedges.
    seasoning the cooked basmati rice with chopped cilantro stems and lime zest

Nutrition

Calories: 830kcal
Keyword chickpea curry recipe
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One Comment

  1. I loved how tasty this curry turned out! Plus I am so happy I could use my canned chickpea! Great recipe.

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