Chickpeas are the base of this simple vegetarian dish. Additional offerings of savory ingredients and flavors, include sweet carrots, spicy chiles, aromatic spices and a creamy coconut milk sauce to take Chickpeas to new heights.

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Curried Chickpeas with Stewed Vegetables
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings


  1. Place tomatoes, water and ginger in large saucepan and bring to a simmer.

  2. Meanwhile, heat 2 tablespoons peanut oil in skillet, add mushrooms, onions, carrots and broccoli and sauté until softened.

  3. Toast mustard seeds in separate small frying pan over moderate heat. When seeds begin to pop, cover with lid and wait for popping to finish. Set aside to cool.

  4. Add remaining 1 tablespoon peanut oil to small skillet with mustard seeds, and place over moderate heat. Add remaining spices and chile and fry briefly, 2 to 3 minutes, until fragrant.

  5. Add coconut milk, chickpeas and sautéed vegetables to tomato and ginger mixture, and mix well. Add fried spice mixture, mix well and cook briefly to incorporate flavors.

  6. Serve over rice.