Healthy Chickpea Curry

This healthy vegan chickpea curry is low cost, low calorie and extremely filling. Easy to make, just one portion of this low fat curry recipe provides nearly three quarters of your daily recommended dietary fibre requirement!

Sometimes it happens that excellent recipes, like this tasty low cost healthy chickpea curry recipe are completely unplanned.

For instance I put together this vegan chickpea curry recipe quite by accident.

What happened was that I lost the ingredients I’d planned to use making a bhuna curry. They just disappeared!

Having bought all the other ingredients for that planned bhuna, I was left with only a can of chickpeas in the cupboard. Or a trip back to the shops in the pouring rain for ingredients to make something else.

So I thought, OK, let’s see what we can do here….

And honestly I can say I really surprised myself with just how great this turned out!

In fact we’ve pretty much settled on this healthy chickpea curry recipe now.

INSTEAD of the planned bhuna, as a healthy low calorie dinner. It’s also far healthier and cheaper!

Indeed making chickpea curries has become something of an obsession. Have you seen my amazingly popular Paneer and Chickpea Curry?

I thought I would bring you this new healthy chickpea curry recipe today.

The humble chickpea is not to be overlooked in it’s ability to make low calorie filling meals!

Nor it’s flexiblity in being a completely versatile, low cost and tasty ingredient.

As I found out in accidentally creating this healthy chickpea curry!

Why Is This a Healthy Chickpea Curry?

• This healthy chickpea curry is only 334 calories per serving (excluding rice portion).
• It’s an excellent source of soluble fibre (a huge 63% of your daily value provided here).
• Eating this curry will help to reduce and keep your cholesterol levels low.
• It’s a low fat chickpea curry too at only 14% of your daily recommended allowance.
• You’ll get a good boost of protein here as well. 40% of what need need daily!
• It makes a welcome addition to your list of low calorie vegan meals.

To serve this Healthy Chickpea Curry Recipe you may need….

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil’s Healthy Meals!

Equipment

• Saucepans
• Non stick frying pan
• Measuring jug
• Kitchen scale
• Chopping board
• Kitchen knives
• Measuring spoons
• Wooden spoon
• Blender

These are the balti dishes I use to serve my curries. You can see these dishes in this healthy chickpea curry recipe photographs. They add a perfect authenticity when serving your curry.

For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes.

They’re easy to clean and you’ll enjoy them for life!

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More Fantastic Chickpea Curry Recipes For You To Try

• One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
• One pot chickpea and red lentil dahl is just packed with flavour. A delicious easy healthy and vegan recipe that’s great served with rice or naan breads!
• Chickpea and butternut squash curry is a delicious quick healthy curry. This simple vegan curry is not only minimum fuss to make but it costs less too. It’s perfect for mid week dinners or a weekend supper!

Why Is This a Healthy Chickpea Curry?

• This chickpea curry is only 334 calories per serving (excluding rice portion).
• It’s an excellent source of soluble fibre (a huge 63% of your daily value provided here).
• Eating this curry will help to reduce and keep your cholesterol levels low.
• It’s low in fat too at only 14% of your daily recommended allowance.
• You’ll get a good boost of protein here as well. 40% of what need need daily!

This tasty healthy chickpea curry is low cost, low calorie and extremely filling. Just one portion alone of this low fat vegan curry provides nearly three quarters of your daily recommended dietary fibre! Click to Tweet

Healthy Chickpea Curry Recipe

This is a mild chickpea curry. Increase the amount of red chilli powder if you want it spicier!

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 1 vote

Healthy Chickpea Curry

This tasty vegan healthy chickpea curry is low cost, low calorie and extremely filling.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dinner

Cuisine: Indian

Servings: 2

Calories: 334kcal

Author: Neil

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

Equipment

• Saucepans
• Non stick frying pan
• Measuring jug
• Kitchen scale
• Chopping board
• Kitchen knives
• Measuring spoons
• Wooden spoon
• Blender

Ingredients

• Low fat cooking oil spray
• 1 large onion finely chopped
• 1 tsp cumin seeds
• 1 tbsp ginger and garlic paste
• ½ tsp salt
• ½ tsp mild red chilli powder
• ½ tsp turmeric
• ½ tsp mild curry powder
• 6 tbsp tomato passata
• 200 ml warm water
• 400 g can chickpeas rinsed and drained
• 1 tsp vegetable oil
• 1 medium green pepper cored de-seeded and sliced
• 1 medium tomato cut into wedges
• leaves A pinch of dried fenugreek optional
• ¼ tsp . garam masala optional
• 1 tbsp . freshly chopped coriander

Metric - US Customary

Instructions

• Spray the bottom of a medium size saucepan about 5 times with the low fat cooking spray, turn the heat on high until the oil begins to bubble a little then turn the heat down to a medium temperature.
• Add the onion and cumin seeds and stir constantly until soft. Add drops of warm water if mixture begins to stick.
• Once the onions are softened add the ginger and garlic paste, salt, chilli powder, turmeric, mild curry powder and tomato passata. Stir everything together and cook for approximately 2 minutes.
• Blitz the mixture to a smoothish paste in a food processor or blender and then return to the saucepan.
• Add the warm water and allow the paste to simmer a little then add the drained chickpeas, simmering gently.
• In a separate frying pan heat the vegetable oil and once the pan is hot sauté the green pepper until soft then add the tomato wedges and cook for a further 2 minutes.
• Then add the pepper and tomato wedges to the saucepan with the chickpeas, stir in the fenugreek and garam masala, warming everything through.
• Serve garnished with the freshly chopped coriander.

Notes

Ideally serve with wholegrain basmati rice or chapatti breads

Nutrition

Calories: 334kcal | Carbohydrates: 46.9g | Protein: 19.4g | Fat: 9.3g | Saturated Fat: 1.6g | Monounsaturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 2.2mg | Sodium: 1452.6mg | Fiber: 15.8g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 52mg | Calcium: 160mg | Iron: 5.2mg