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The Single Vegan by Leah Leneman


2 servings



MacGourmet downloadCurried Chick Peas. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Curried Chick Peas


  • ½ cup cooked brown rice
  • 1 small onion
  • 3 teaspoons canola oil
  • 1 clove garlic clove
  • ¼ teaspoon ginger root
  • 1 small tomato
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • teaspoon chili powder
  • teaspoon sea salt
  • teaspoon black pepper
  • 7 ¾ ounces chick peas
  • cup water
  • 1 bay leaf


Set the rice on to cook. Chop the onion and saute it for 2-3 minutes in the oil in a saucepan. Crush the garlic. Peel and grate the ginger finely. Chop the tomato. Add these ingredients to the pan and cook for 2-3 minutes longer. Add the spices and the seasoning to the pan and stir well. Drain and rise the chickpeas. Add them to the pan along with the water and bay leaf. Bring to the boil, then lower heat and simmer, uncovered, for about 10 minutes. Remove the bay leaf and serve over the rice. This is nice with a papadum or chapati and mango chutney.


This is nice served with a chapati or papadum and mango chutney.


chick peas coriander turmeric chili powder cumin tomato ginger garlic onion brown rice