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Curried chickpeas

Curried Chickpeas

Bursting with flavors, this recipe combines the richness of chickpeas with the vibrant essence of curry, creating a dish that's both comforting and invigorating.

Serves: 4


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, chopped
  • 1-2 tbsp red curry paste
  • 2 tsp chili flakes
  • 1 - 28 oz can diced or pureed tomatoes
  • 1 - 19 oz can chickpeas, drained and rinsed
  • ¼ tsp pepper 
  • ¼ tsp cinnamon
  • Salt to taste
  • 1 cup of fresh cilantro and/or mint, chopped
  • 1 -2 tbsp fresh lemon juice
  • Optional: 1 cup of spinach


  1. Saute onions, garlic and ginger in olive oil until softened.
  2. Add curry paste and chili flakes and let cook for about 1 minute, stirring often.
  3. Add tomatoes, chickpeas and spices and stir to combine.
  4. Let simmer uncovered for 15 minutes.
  5. Add fresh herbs, spinach and lemon juice, let spinach wilt and remove from heat.
  6. Serve with basmati rice or warmed naan.

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Recipe offered by Meghan Wilton, RD, CDE, Registered Dietitian