Chickpea Curry

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 25 min
400 calories/serving


4 tsp canola oil 20 mL
1/4 onions, finely chopped 50 g
2 cloves garlic, minced
2 tsp gingerroot, grated 9 g
1/4 jalapeño pepper, fresh, finely chopped 4 g
1 pinch cayenne pepper 0.1 g
1/3 cup cashews 50 g
2 tsp curry powder 6 g
3/4 cup unsweetened coconut milk 200 mL
2 1/4 cups chickpeas/garbanzo beans (canned) 560 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
65 g spinach 2 1/2 cups
3 tbsp lime juice, freshly squeezed 1 1/2 lime
1/3 cup fresh cilantro, finely chopped 12 g

Before you start

A blender or food processor will be very useful for this recipe.


  1. Heat the oil in a saucepan over medium-high heat. Add onion, garlic, ginger and jalapeño pepper. Cook, stirring frequently, until golden, about 10 min. Add cayenne pepper, cashews and half the curry. Cook, stirring constantly, until fragrant, about 30 seconds. Add the coconut milk and remove from the heat.
  2. Transfer the mixture to a blender to maximum. Blend until smooth, about 30 seconds. Return the mixture to the saucepan.
  3. Rinse and drain the chickpeas then put them in the pan. Add spinach and remaining curry and cook over low heat, stirring constantly, until heated through and spinach is wilted, about 5-7 min. Salt and pepper to taste then add lime juice.
  4. Transfer to a serving bowl, add cilantro and serve.

Nutrition Facts Table

per 1 serving (250 g)


% Daily Value




23 g

35 %

Saturated 12.5 g
+ Trans 0.1 g

63 %


0 mg


310 mg

13 %


42 g

14 %


8 g

32 %


3 g

Net Carbs

34 g


11 g

Vitamin A

26 %

Vitamin C

23 %


8 %


32 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin K, Zinc
Good source of  :
Phosphorus, Selenium, Vitamin E
Source of  :
Calcium, Niacin, Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1
Fats 4

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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