Curried chickpeas recipe

I've made some approximation of this recipe a couple of times and have been happy with how it turned out.

The recipe itself is meant to serve as a loose guideline--you could substitute a lot of the ingredients and it would turn out fine. For example:

  • Olive oil instead of coconut
  • Kale instead of spinach
  • Green beans instead of cauliflower
  • Potato instead of carrots.

You could even use lentils instead of chickpeas! Just use what you have, and feel free to leave things out.


  • 2 Tbsp. coconut oil
  • 1 medium onion
  • 2 medium carrots
  • 1 green bell pepper
  • 1/2 head cauliflower
  • 1 green chili
  • 1-2 stalk(s) celery
  • 1 28 oz. can tomatoes
  • 1/2 cup frozen spinach
  • 2 15 oz. cans chickpeas
  • 4+ cloves garlic
  • 1 inch stub of fresh ginger
  • 1 Tbsp. curry powder
  • 1 tsp. ground turmeric
  • 1 tsp. ground cayenne pepper
  • 1/4 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1/4 tsp. cardamom.
  • 4 whole cloves
  • 1 bay leaf

  • Chop the onion, carrots, celery, green chili, and bell pepper into about 1/2 inch pieces.

  • Add coconut oil to a dutch oven-sized pan, and add the chopped vegetables.
  • Chop the ginger and garlic (no need to dice). Add to the pan.
  • Cook for 5-10 minutes, until the carrots are soft. While cooking, chop the cauliflower into large pieces.
  • Mix the spices together and add them to the pan. Cook for about 1 minute.
  • Add the canned tomatoes, then rinse the can with water and add it to the pot (about 1/4 cup).
  • Add the canned chickpeas. Drain one can and add the liquid from the other.
  • Add the cauliflower and frozen spinach.
  • Bring to a simmer and cook 30+ minutes.
  • Add yogurt.
  • Add salt to taste.