Chickpea Curry

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Ok, here is the recipe in the flesh, and I’m back at it again with a late upload. Cause life happens as we all know.

I’ve been majorly into soups and stews during these cold month and I finally came up with the perfect warming chickpea curry loaded with chunky carrots, cauliflower, potato, coconut milk, and I think you get the picture! Some of you messaged me for the recipe, so here it finally is! Hope you enjoy and stay cozy out there!

Em x

Chickpea Curry Soup

Serves: 4

  • 1 Tbsp coconut oil

  • 1 small white onion

  • 1 cup cauliflower florets

  • 3 medium carrots (sliced into dics)

  • 1 red bell pepper (sliced)

  • 2 garlic cloves (miced)

  • 2 Tbsp curry powder

  • 2 tsp turmeric

  • 1/2 tsp ginger

  • 1/2 tsp cinnamon

  • 3 cups coconut milk

  • 4 cups vegetable broth

  • 2 cups new potatoes cut into quarters (baby)

  • 1 can chickpeas (drained + rinsed)

  • 2large handfuls of greens

    Method: In a dutch oven add the oil and melt over medium heat. Add in the onion, cauliflower, carrots, red pepper, and garlic. Stir until fragrant. Add in the spices and cook for another 5 minutes, add a splash of water if the veggies start to stick. Add the stock and coconut milk. Add in the potatoes and chickpeas. Cook over medium heat for 20-30 minutes stirring frequently. Fold in greens such as kale or spinach near the end (optional!).

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