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


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

Printable Recipe Card

About Chickpea and Vegetable Curry

Dietary Needs: Vegetarian
Collection: Meatless Mondays

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