Curry Chickpea Recipe Feature Image
Curry Chickpeas

January 25, 2022

Growing up, I didn’t know what curry was. I grew up in a very small town in Quebec, Canada where international flavours were not really part of the day to day cooking.

I was first introduced to the spice when my friends introduced me to Indian food about 10 years ago. It was such a revelation! It was simply love at first bite. The next day I went to the store and bought curry powder. I had no idea what to do with it or how to use it but I wanted to cook with it. Needless to say that my first trials were not very successful…

Fast forward five years ago when I moved in with my husband in a very multicultural neighborhood. I’ve had the opportunity to taste a large variety of dishes from all around the world. As a foodie, I must say that it was a party for my taste buds.  I had more and more curry dishes and I started to be really good at incorporating that spice in my homemade dishes.

What made me even more interested in the curry is its health benefits. As curry is a mix of spices, its main ingredient is Turmeric. Turmeric contains curcumin, which has a very impressive list of health benefits worth reading about.

If you want to know more about the benefit of Turmeric, take a look at my Turmeric & Zucchini Turkey Meatballs. In the mean time, if you try this Curry Chickpeas recipe, leave your comment below and let me know what you think. I also invite you to rate this recipe using the stars below. Instagram fan? Follow me @vic.r_c for healthy lifestyle tips.

Thanks and Enjoy!

Curry Chickpeas

Course Dinner, Lunch
Cuisine Dairy Free, Gluten Free, Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 People


  • 2 cans (540mL each) Chickpeas Rinsed and drained
  • 4 cups Baby spinach
  • 1 whole Red Onion Chopped
  • 227 g Sliced cremini mushrooms
  • 1 can Coconut Milk
  • cup Tahini
  • 3 cloves Garlic Minced
  • 1 tbsp Tamari Sauce or Soy Sauce
  • 1 tbsp Yellow Curry Powder
  • 1 tsp Thyme
  • ½ tsp Cinnamon
  • 1 tsp Garlic Salt
  • 1 tsp Paprika
  • ½ tsp Cayenne Pepper Flakes
  • 1 tbsp Olive Oil


  • In a large skillet, melt the olive oil over medium-high heat. Add in the onion and the garlic. Cook until the onions start softening (about 1 minute).
  • Add in the chickpeas, the spices and mix well. Cook for about 1 minute.
  • Add in the coconut milk and bring to a boil. Once it boils, reduce the heat to medium-low and let simmer for 10 minutes.
  • Serve over brown rice or quinoa.


*Serving Size: 1 portion without rice or quinoa