Chickpea Curry

Chickpea Curry
Chickpeas are packed with nutrients and naturally gluten-free. This recipe is not only healthy, vegan and easy on the pocket, but also fabulous for batch cooking! Chana, chickpeas, are a weekly staple in our home.  I will be honest & say that although I usually prefer to soak my own legumes & lentils, chickpeas I much prefer from a can.  I like the texture better & of course the convenience.  I always advocate for a balance in eating healthy & the reality of life. 
  • Servings: 2
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients - Chickpea Curry

  • 1 can Chickpeas with Aquafava (liquid)
  • 1 can Water
  • 1 chopped Onion
  • 4 pucks frozen Spinach (about 175g)
  • 15 ml Francesca's Spice
  • 15 ml Coconut/Olive Oil
  • S&P to taste
  • 50 ml chopped Parsley

Ingredients - Rice

  • 250 ml Basmati Rice
  • 375 ml Water
  • 15 ml Coconut/Olive Oil
  • S&P to taste


  1. In a medium pot saute onion with oil, Francesca's Spice, S&P in a saucepan. Add the Aquafava in slowly so it does not burn.
  2. Once the onions soften add the chickpeas & spinach, bring to a boil & simmer for 15 min.
  3. Boil water in a pot/ Add rice, oil, S&P. Stir well, simmer covered for 15 min. Shut off & let cook a bit more if desired.
  4. Sprinkle with the chopped parsley.


This is another recipe that is fun to vary. You can add potatoes, cauliflower, peas or really anything you would like!

Although a little more time consuming, using dried chickpeas gives this recipe a whole other taste. Dried chickpeas will need to be soaked overnight. They can be cooked in a slow cooker, pressure cooker or boiled on the stove top.

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