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Easy Curried Chickpeas with Vegetables

Easy Curried Chickpeas with Vegetables

Keyword curry
Servings 4
Author Robin Asbell


  • 1 tablespoon avocado oil
  • 1 cup chopped onion
  • 2 large jalapenos minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder
  • 1/2 cup vegetable stock
  • 15 ounces canned diced tomatoes with juice
  • 2 cups cauliflower or romanesco large florets
  • 1 cup chopped green beans
  • 15 ounces canned chickpeas drained
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup cilantro leaves
  • 1 cup black rice, cooked


  • Heat oil in a large skillet over medium heat. Add onion; saute 3 minutes or until tender. Stir in jalapeno and ginger, saute until softened. Stir in curry powder; cook an additional minute.Add cauliflower and green beans, stir to coat, then add stock and tomatoes. Stir in salt.
    Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in lemon juice.
    Serve topped with cilantro, over black rice.