Spicy Chickpea & Tomato Curry

This quick and easy chickpea and tomato curry packs big flavour and heat!

Spicy Chickpea & Tomato Curry - gluten free

Spicy Chickpea & Tomato Curry

Serves 3


  • 1/4 cup olive oil

  • 1 medium yellow onion, sliced

  • 1 2" piece of ginger, minced

  • 1 jalapeno pepper, seeded/sliced thin

  • 4 garlic cloves, chopped

  • 1 dry pint grape tomatoes, halved

  • 1 (400 mL) can coconut milk

  • 2 (425 g) cans chickpeas, drained/rinsed

  • 3 tablespoons Madras curry powder

  • Sea salt and cracked pepper, to taste

  • Lime, to garnish

  • Parsley, to garnish

  • 1.5 cups rice/quinoa, to serve


  1. Cook rice/quinoa according to package instructions.

  2. Heat olive oil in a deep saute pan over medium-high heat. Add onion, jalapeno and ginger. Season with salt and pepper; cook for 3-4 minutes, until onion begins to brown.

  3. Stir in curry powder and garlic, cook for 1 minute, until fragrant. Add tomatoes and coconut milk, season with salt and pepper; bring to a boil.

  4. Add chickpeas; reduce heat to low, and simmer for 20 minutes, stirring occasionally.

  5. Serve over rice/quinoa garnished with parsley and lime.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Soy-free

  • Vegan

let me know what you think ❤︎

Comment below or tag me on Instagram