Chickpea and Vegetable Curry

Marsha Gardner


Trying to go meatless a few times a month I was looking for tasty and healthy replacements. Chickepeas are packed with protein and they usually in the pantry.

I remember when the only time we used chickpeas was in a salad that had a bit of an Italian twist. It is exciting to me to see how different cultures use the same ingredient.

★★★★★ 1 vote


3 c
cauliflower, small florets
15 oz
can garbanzo beans (chickpeas) drained and rinsed
1 c
loose-pack frozen cut green beans or green peas
1 c
sliced carrot
1/2 c
onion, chopped
14 oz
can vegetable broth
2-3 tsp
curry powder
14 oz
can coconut milk
shredded fresh coconut for garnish

How to Make Chickpea and Vegetable Curry


  • 1In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.
  • 2Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
  • 3Stir in coconut milk and basil. Serve with Basmati rice.

Printable Recipe Card

About Chickpea and Vegetable Curry

Dietary Needs: Vegetarian
Collection: Meatless Mondays