Curried Chickpeas and Veggies

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“A great curry dish that you can make as hot or as mild as you like, and choose your favorite veggies for taste perfection! For a gluten-free version-ensure the curry powder and soy sauce used are both gluten-free”
4 cups

Ingredients Nutrition

  • 2 teaspoons olive oil
  • 5 garlic cloves
  • 1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder)
  • 2 tablespoons dried basil
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 14 teaspoon ground pepper
  • 14 teaspoon salt
  • 1 tablespoon lime juice
  • 540 ml chickpeas (one can)
  • 2 -3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! )
  • 1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)


  1. Heat oil in a saucepan on medium-low heat.
  2. While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
  3. Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
  4. Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
  5. Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
  6. Add frozen/fresh vegetables and stir until well mixed.
  7. Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
  8. Turn off heat and stir in the yogurt.
  9. Serve hot with bread, buns, naan, or similar things.

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