Cook Well, Eat Well

Chickpea Curry

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Serves 4



1 tsp canola oil 

1 onion, finely chopped 

3 cloves garlic, finely chopped 

1 tbs ground cumin 

1 tbs ground coriander 

1 tbs curry powder 

2 x 400g cans no-added-salt chickpeas 

1/2 zucchini, chopped 

3 carrots, chopped 

1 cup frozen green bean 

1 x 400g can no-added-salt diced tomatoes 

1 x 165 g can reduced-fat coconut milk 

1 1/3 cups rice (uncooked) 



  1. Cook rice according to packet instructions. 
  2. Heat oil in a non-stick frypan or pot and fry onions, garlic and spices for 2 minutes. 
  3. Add the rest of the ingredients and simmer with the lid off for 15minutes. 
  4. Serve with rice.  

Recipe from © State of Western Australia 2012, reproduced with permission

Tip: Use up whatever fresh or frozen veggies you have in this curry. Eggplant, pumpkin, broccoli and cauliflower all work well.