Curry with chickpeas and vegetables! A very easy, delicious, filling and very nutritious dish that combines legumes with vegetables. Perfect with basmati rice, boiled potatoes or roasted cauliflower.

Curry with Chickpeas and Vegetables [Vegan]


  • 17.6 oz (500g) boiled chickpeas
  • 17.6 oz (500g) frozen mixed vegetables
  • 1 cup (250g) leek in very thin slices
  • 3.5 oz (100g) chopped onion
  • 4 cloves garlic
  • 1 can coconut milk
  • 1 tablespoon tomato paste
  • 3 teaspoons curry
  • 3 and 3 tablespoons olive oil
  • salt and pepper


  1. Boil the vegetables in salted water and strain them. Heat 3 tablespoons oil in a non-stick pan and sauté the onion, leeks and garlic until translucent.
  2. Add the vegetables and chickpeas. Then I add the coconut milk, the paste and the curry and simmer on a low heat for about 15 minutes.
  3. Next, season with salt and pepper and add the rest of the oil.
  4. Serve with basmati rice or boiled potatoes or roasted cauliflower.


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