one green planet
one green planet

This chickpea and quinoa curry is absolutely fantastic. The flavors are rich and complex, yet the recipe is so easy. Only one pot required! FODMAP fact: I love using canned tomatoes in cooking; you can enjoy 3/5 cup (about 4 ounces [115 g]) per serving.

Chickpea Curry [Vegan]

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  • 2 tablespoons (30 ml) garlicinfused olive oil (page 25)
  • 1 cup (120 g) peeled and chopped carrot (about 2 large carrots)
  • 1 tablespoon (6 g) peeled and minced fresh ginger
  • 2 teaspoons (4 g) yellow curry powder
  • 1 teaspoon ground cumin
  • 3 cups (720 ml) low-FODMAP vegan stock
  • 1 cup (173 g) uncooked quinoa
  • One 28-ounce (784 g) can diced tomatoes (no added spices)
  • 12 ounces (250 g) canned chickpeas, drained and rinsed
  • 1/2 cup (120 ml) canned coconut milk
  • Salt and pepper to taste


  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the carrot and ginger and cook for 5 to 10 minutes, until starting to soften.
  2. Stir in the curry powder and cumin and let sit for 1 to 2 minutes.
  3. Add the stock, quinoa, and diced tomatoes and lightly simmer for 15 minutes, until the quinoa is tender.
  4. Stir in the chickpeas and coconut milk and warm for 1 to 2 minutes. Season with salt and pepper to taste.


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