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Curry Coconut Chickpeas

Chickpeas, or garbanzo beans as some people call them, are high-protein, fibre-packed beans used in everything from curries to condiments, like hummus.

The other day I was flipping through my Gourmet Nutrition cookbook (a favourite of mine) and stumbled upon this delicious curry coconut chickpeas’ recipe… which I knew immediately that I had to make because I’m a bit of a sucker for a good curry.

In this recipe, chickpeas are mixed together with a bunch of veggies and some curry powder to create a flavourful meal that’s really good for you too.

This dish was also super easy-to-prep, and a hit at my dinner table.  My boys loved it. ????????

I paired my curry with BBQ chicken, but it could also be served on its own as a plant-based meal or an accompaniment to grilled seasonal seafood.  You can also mix the leftovers with some broth or coconut milk to make a yummy soup. ????

Hope you enjoy it!


Curry Coconut Chickpeas

Recipe courtesy of Gourmet Nutrition

Serves 1 large or 2 small



2tsp coconut oil or butter

1c cabbage or bok choy, sliced

1/2c onion, diced

1/2c red pepper, small diced

1/2 cup coconut milk (shake very well first)

1tsp fresh garlic, minced

1tsp fresh ginger, grated

1tsp curry powder

3/4c chick peas (cooked or canned), drained

1/4tsp salt

1 pinch pepper

1tbsp fresh basil, thin sliced


  • Preheat a frying pan on medium heat and add coconut oil or butter and then add the cabbage.
  • Sauté until cabbage shrinks down and add the onions and peppers and sauté for 2-4 minutes more.
  • Add one tablespoon of the coconut milk and the garlic, ginger and curry paste.  Sauté 2 minutes more.
  • Add the remaining coconut milk, chickpeas, salt and pepper and heat until warm.
  • Add the fresh basil and serve.

Nutrition Breakdown

Based on recipe divide into 2 portions

305.9 calories

7g protein

29.5g carbs

17.8g fat

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