Whole30 Chickpeas Curry

Savor the bold, comforting flavors of this Whole30 Chickpeas Curry, a hearty vegan dish that’s as nourishing as it is flavorful. Packed with protein-rich chickpeas, creamy coconut milk, and a symphony of aromatic spices like curry powder, cumin, and coriander, this recipe creates a vibrant, soul-warming curry in just 40 minutes. Fresh red bell peppers, garlic, and ginger add layers of texture and zing, while a garnish of fresh cilantro and zesty lime provide the perfect finishing touch. This one-pot, gluten-free meal is ideal for busy weeknights or meal prep, delivering wholesome, plant-based goodness that will keep you coming back for more. Serve it as a standalone entrée or pair it with cauliflower rice for a satisfying Whole30-approved meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 15 oz cans canned chickpeas
• 2 tablespoons coconut oil
• 1 large onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 red bell pepper
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 1 15 oz can canned diced tomatoes
• 1 13.5 oz can coconut milk
• 0.5 cup fresh cilantro
• 1 lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.

Step 2

Heat coconut oil in a large pot over medium heat.

Step 3

Finely chop the onion and add it to the pot. Sauté until the onion becomes translucent, about 5 minutes.

Step 4

Mince the garlic and ginger, and add them to the pot. Cook for another minute, stirring continuously to prevent burning.

Step 5

Chop the red bell pepper into small pieces and add it to the pot, cooking until it starts to soften, about 3 minutes.

Step 6

Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper, and cook for another minute until the spices become fragrant.

Step 7

Add the canned diced tomatoes, ensuring to include their juices. Stir to combine all the ingredients properly.

Step 8

Pour in the coconut milk and stir until the mixture is well combined.

Step 9

Add the drained chickpeas and stir to ensure they are well-coated with the sauce.

Step 10

Season the curry with salt and black pepper. Cover the pot and let it simmer on low heat for about 20 minutes, stirring occasionally.

Step 11

While the curry is simmering, chop fresh cilantro and cut the lime into wedges.

Step 12

Once the curry has thickened and the flavors have melded, remove it from the heat.

Step 13

Garnish with chopped cilantro and a squeeze of fresh lime before serving.

Step 14

Serve hot and enjoy your Whole30 Chickpea Curry.

Nutrition Facts

Serving size	(2078.7g)

Amount per serving	% Daily Value*
Calories	1475.6

Total Fat 55.7g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 8.5mg	0%
Sodium 9556.8mg	0%
Total Carbohydrate 208.1g	0%
Dietary Fiber 48.7g	0%
Total Sugars 72.9g
Protein 44.1g	0%

Vitamin D 0IU	0%
Calcium 559.0mg	0%
Iron 23.6mg	0%
Potassium 3348.3mg	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: 33.2%

Protein: 11.7%

Carbs: 55.1%