Curry Chickpeas with Naan

If you’re trying to cut down on meat, it can be easy to get into a pattern of making the same dishes. We’ve found that Indian cuisine has some stellar vegetarian dishes that provide some well-needed excitement into our diets. Anyways, who can say no to some warm naan?


Curry Chickpeas with Naan

Original # of Servings: 1

Total Time: 15 minutes

Active Time: 15 minutes


  • chickpeas – 3 3/4 ounce
  • coconut milk – 4 tablespoon
  • curry powder – 3/4 teaspoon
  • fresh cilantro – 1 1/2 teaspoon
  • red bell pepper – 1/4
  • extra virgin olive oil – 3/4 teaspoon
  • cumin – 1/4 teaspoon
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon


  1. Put coconut milk into a sauce pan with curry, cumin, salt, pepper, and bring to a simmer.
  2. Drain and rinse chickpeas and add to the sauce pan.
  3. Roughly chop red peppers and saute for 4 minutes in olive oil.
  4. Add in red peppers to the pan and plate with chopped fresh cilantro.
  5. Serve with warmed naan.

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