Easy Chickpea And Vegetable Curry

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
  • 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.