Curried Chick Peas and Mixed Vegetables

Transform your weeknight dinners with this vibrant and nourishing Curried Chickpeas and Mixed Vegetables recipe! Bursting with bold flavors, this one-pan dish brings together protein-packed chickpeas, tender zucchini, carrots, and red bell peppers, all simmered in a fragrant coconut milk curry infused with garlic, ginger, and warming spices like turmeric and cumin. Ready in just 45 minutes, this vegetarian and gluten-free meal is perfect for busy evenings while still feeling indulgent. Serve it over fluffy rice or with warm naan bread for a satisfying, wholesome dinner that's as comforting as it is easy to prepare. Don’t forget the fresh cilantro garnish for a pop of color and added freshness!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas (garbanzo beans), drained and rinsed
• 2 tablespoons coconut oil (or any neutral cooking oil)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, chopped
• 1 14-ounce can canned diced tomatoes
• 1 14-ounce can coconut milk (full-fat or light depending on preference)
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach leaves
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0 cooked rice or naan bread (for serving)

Directions

Step 1

Heat the coconut oil in a large skillet or pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the diced carrot, red bell pepper, and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Sprinkle in the curry powder, ground cumin, turmeric, coriander, salt, and black pepper. Stir well to coat the vegetables in the spices.

Step 6

Pour in the canned diced tomatoes and coconut milk. Stir everything together and bring to a gentle simmer.

Step 7

Add the drained and rinsed chickpeas to the skillet and simmer for 10-12 minutes until the sauce thickens slightly and the flavors meld together.

Step 8

Stir in the fresh spinach leaves and cook for 1-2 minutes until wilted.

Step 9

Taste and adjust seasoning as needed.

Step 10

Serve hot, garnished with chopped cilantro, alongside cooked rice or naan bread for a complete meal.

Nutrition Facts

Serving size	(2033.4g)

Amount per serving	% Daily Value*
Calories	2446.6

Total Fat 148.8g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 7.9mg	0%
Sodium 7874.3mg	0%
Total Carbohydrate 241.8g	0%
Dietary Fiber 61.4g	0%
Total Sugars 61.1g
Protein 65.0g	0%

Vitamin D 0IU	0%
Calcium 623.3mg	0%
Iron 45.7mg	0%
Potassium 4894.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 10.1%

Carbs: 37.7%