Vegetarian chickpea curry

This vegetarian chickpea curry is the perfect comfort dish for those cold winter nights, healthy and rather easy to prepare while also being vegan friendly.

Serves: 4
Ingredients: 15
Serving size: 505 g
Total calories: 224
Protein: 7 g
Fat: 9 g
Carbohydrates: 32 g
Fibre: 6 g


  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced (optional)
  • 1 brown onion, diced
  • ½ cup dried chickpeas
  • 1 red capsicum, diced (seeds removed)
  • 1 turnip, peeled and diced
  • 1 cup chopped orange sweet potato
  • 3 heaped tbsp tomato paste
  • ½ tsp ground turmeric, or 3 cm fresh turmeric, grated
  • 1 tsp paprika
  • 1 tsp ground cumin
  • Sea salt and black pepper to taste
  • 6 cups water
  • 1 tbsp chopped coriander to garnish


  1. Soak the chickpeas in a pot of water overnight. Discard the water, drain the chickpeas and put into a pot of fresh water. Cook chickpeas on a medium heat until soft; this will take approximately 30 minutes. If using canned chickpeas they are already cooked, therefore you can bypass this step.
  2. Heat the olive oil in a large pot over medium heat. Add the garlic, onion and all of the spices. Cook stirring until the onion has softened and is translucent.
  3. Add all remaining ingredients. Cover and simmer until the vegetables have softened and the curry has thickened. Add more water if necessary.
  4. Garnish with chopped coriander, serve with rice or a salad or steamed vegetables.
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