Chickpea and coconut curry

Chickpeas are highly nutritious providing a good source of protein, complex carbohydrate, fibre and B-vitamins, in particular folate. They are a little powerhouse for helping to maintain weight by balancing blood sugar levels and making you feel fuller for longer. 

These tasty spices, along with all their therapeutic properties, help make this a wonderful vegetable curry. A really popular dish bursting with goodness and flavour.

Serves 2



1 red onion, finely chopped

5 cloves of garlic, crushed

1½ tsp coconut oil

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp paprika

10 cardamon pods

1x 400 g tin of chickpeas

1x 400 g tin of tomatoes

1x 400 ml can of coconut milk

Sea salt and pepper

A handful of fresh coriander, chopped

2 spring onions, finely chopped

Natural yoghurt to taste (optional)


  • Heat the coconut oil in a pan. Once melted add the onion and soften for approximately 10 minutes (until cooked but not brown).
  • Add the garlic and gently cook for a further 5 minutes. If the onion mixture starts to stick to the pan, add 2 tbsp water.
  • Add the spices to the pan, turn up the heat and cook for a couple of minutes.
  • Add the tomatoes, chickpeas, coconut milk and seasoning and bring to the boil. Simmer gently for 35-40 minutes stirring occasionally.
  • Sprinkle with chopped spring onions and coriander. Serve with brown rice and top with a spoonful of natural yoghurt.

* Double or triple this recipe and freeze ahead in batches so you have a meal for another time.