Chickpea Zucchini Curry Dish

Chickpea Zucchini Curry Dish

Course dinner, Main Course
Cuisine Indian
Keyword chickpea, curry, zucchini
Author thepeachyprodigy


  • 1 can chickpeas, rinsed
  • 1/2 Large zucchini, chopped into small cubes
  • 2 cups vegetable stock
  • 1 small red onion
  • 2 medium tomatoes, chopped
  • 1/2 tsp cumin seeds or cumin powder
  • 2 tbsp coconut oil or olive oil
  • 1 tsp ginger powder or about an inch of fresh ginger
  • 2 garlic cloves, minced
  • 1 tsp curry powder
  • 1/4 cup coconut milk
  • salt to taste


  1. In a large pan heat coconut oil over medium heat. Toss in the zucchini for about 6 minutes.

  2. Add cumin seeds and let sit for a minute then add onion, tomato, ginger and garlic. Cook for about 5-6 minutes. 

  3. Now add drained chickpeas followed by vegetable stock. Stir and bring to a boil.

  4. Reduce heat and cook until water has been absorbed by sauce, usually 5-6 minutes – leaving it thick.

  5. Lastly add in the coconut milk while continuously stirring the curry. Add salt and enjoy over rice! Topped with crushed kale chips.