Chickpeas are marvelous little legumes that can be used for more than just hummus. This chickpea and vegetable curry is easy, cheap, vegan and goes with pretty much everything — you can pair it with basically any carb of your choice. Chickpeas provide a great source of protein which keeps you fuller for longer— it's a nifty recipe to have up your sleeve! 

This recipe is inspired by Red Kidney Bean and Aubergine Pilaf in the Hungry Healthy Student Cookbook. In typical student fashion I went to make the recipe and found I had completely different ingredients in the cupboard — and this is how this recipe was born! Feel free to play around with the recipe and tailor the spice level to your taste. 

Chickpea And Vegetable Curry

  • Prep Time:10 mins
  • Cook Time:20 mins
  • Total Time:30 mins
  • Servings:4
  • Easy


  • 1 large onion
  • 1 pepper
  • 1 aubergine
  • 2 garlic cloves
  • 300g baby tomatoes
  • 200g mushrooms
  • 100g spinach
  • 400g chickpeas in water
  • 1tsp ground turmeric
  • 3tsp cajun seasoning
  • Dash salt & pepper to season
Emily Wyer
  • Step 1

    Chop the onion, aubergine, pepper and garlic.

    Emily Wyer
  • Step 2

    Add these ingredients to your pan— on a medium heat— and stir occasionally for 3 minutes or until softened. Whilst this cooks chop the tomatoes and mushrooms.

    Emily Wyer
  • Step 3

    Add the tomatoes and mushrooms to the pan and continue to stir the ingredients for a further 5 minutes until the vegetables have reduced.

    Emily Wyer
  • Step 4

    As the vegetables are cooking drain the chickpeas. Once they've softened add the chickpeas and mix them for 2 minutes so they are warm.

    Emily Wyer
  • Step 5

    Mix in 1 teaspoon of turmeric and 2/3 teaspoons of cajun seasoning depending on whether you prefer spicier a milder taste. Then add the spinach leaves.

    Emily Wyer
  • Step 6

    At this point your pan should be very full— but the ingredients will reduce. Continue to stir for about 10 minutes or until there's small amount of liquid left.

    Emily Wyer
  • Step 7

    Season to taste and serve with your chosen accompaniment. If the other portions aren't used they can be frozen once cool.

    Emily Wyer

Top Tip: freezing the curry intensifies the flavors so this recipe really is the gift that keeps giving.