Curried Vegetables and Chickpeas

The past few mornings have been deliciously chilly.  There is nothing I love more than bundling up with a blanket and hot tea as I settle in to work.

I loved the subtle spiciness of the paprika, curry powder and cilantro in this dish, warming from the inside-out.  Served over some rice, it isn’t quite what I’d call a curry, but it is close…more like a stew served over the grain.

And savoring the warmth of a curried stew bubbling on a hot stove?  Perfection.

Curried 2

Curried Vegetables and Chickpeas

1 tablespoon canola oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced into bite-sized pieces
1 large zucchini (or 3 regular-sized zucchini), sliced into bite-sized pieces (approximately 5-6 cups)
3 1/2 cups cooked and drained chickpeas
16 ounces crushed tomatoes
3/4 can coconut milk
1 teaspoon smoked paprika
1/2 teaspoon coriander
3 tablespoons curry powder
1/4 cup minced fresh cilantro
Cooked brown rice, for serving


In a large stockpot, heat the oil over medium heat.  Add the onion and garlic and cook, stirring often, for 3-4 minutes, or until the onions are translucent.

Stir in the rest of the ingredients, cover and bring to a boil.  Reduce the heat to low and simmer for 50-60 minutes, or until the vegetables are tender and the sauce has begun to reduce.

Create a bed of brown rice on each plate, and spoon vegetables and sauce over the rice.  Top with minced cilantro and serve.


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