Chickpea Curry

Serving Size: 6

Chickpeas are an amazing way to get protein if you’re … A. Poor B. Adhering to #meatlessmondays and/or a vegetarian C. Need a good pantry meal D. Any or all of the above. Ding, ding, ding, ding, Answer D! Simple, satisfying and oh so easy.


  • 2 15-oz. cans chickpeas, drained and rinsed
  • 2 cup couscous
  • 3 cup chicken or vegetable broth
  • 1 bay leaf
  • 1 cinnamon stick
  • 0.5 tsp cayenne pepper
  • 1 tsp cumin
  • 1 Tbsp curry powder
  • 1 tsp fine sea salt
  • 1 lemon juiced and zested
  • 5 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 Tbsp olive oil, plus additional for taste
  • 1 bunch cilantro, finely chopped


  1. In a large skillet sauté onion in olive oil until translucent over medium heat, about 5 minutes. Add garlic, lemon zest salt and spices and cook until fragrant, about 1 minute. Add chickpeas and stock, simmer over low heat for about 30 minutes until sauce thickens.
  2. Place cous cous in a large bowl. Boil a pot of water and pour over the cous cous by 1”. Cover with saran wrap and let the cous cous sit for 10 minutes. Remove wrap and fluff, tossing with olive oil, lemon juice, salt and cilantro. Season for taste and serve under chickpeas.

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