Chickpea Curry with Vegetables

The inspiration here comes from the Indian dish, chana masala, which is a spiced chickpea curry. Chana masala is typically in a tomato-based sauce, but since I didn’t have any tomatoes I had to improvise a little by using Greek yogurt and vegetable broth. I also had a bunch vegetables in the fridge and this seemed like the perfect way to use them up.
Chickpea Curry with Vegetables
  • 2 tablespoons olive oil
  • 1/2 small red onion, minced
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon brown sugar
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup carrots, chopped
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 cup vegetable broth
  • 2 cups plain Greek yogurt
  • 1 crown of broccoli, chopped
  • 1 small zucchini, chopped
  • salt and pepper, to taste
Heat oil in a large pot over medium heat, and add onion, garlic, ginger, cumin, curry powder, cinnamon, brown sugar, chickpeas, carrots, and peppers. Cook for about 8 minutes over medium heat, until things begin to brown a little and carrots are tender. Reduce heat to medium low and add vegetable broth, yogurt, broccoli, zucchini, salt and pepper. Cook until broccoli and zucchini are tender. Serve over brown rice. If you like it spicy, add Sriracha.

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