Curried Chickpeas and Veggies Recipe

Name: Curried Chickpeas and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 5 garlic cloves; 1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder); 2 tablespoons dried basil; 1 tablespoon paprika; 1 tablespoon soy sauce; ¼ teaspoon ground pepper; ¼ teaspoon salt; 1 tablespoon lime juice; 540 ml chickpeas (one can); 2 -3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! ); 1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)

Servings: persons

2 teaspoons olive oil
5 garlic cloves
1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder)
2 tablespoons dried basil
1 tablespoon paprika
1 tablespoon soy sauce
¼ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon lime juice
540 ml chickpeas (one can)
2 -3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! )
1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)

1
Heat oil in a saucepan on medium-low heat.
2
While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife.
3
Make sure your fingers are out of the way and the blade is pointed away from you!
4
Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
5
Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
6
Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
7
Add frozen/fresh vegetables and stir until well mixed.
8
Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
9
Turn off heat and stir in the yogurt.
10
Serve hot with bread, buns, naan, or similar things.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 5 garlic cloves, 1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder), 2 tablespoons dried basil, and more.

Yes, Curried Chickpeas and Veggies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chickpeas and Veggies

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