Coconut Chickpea Curry

Rationale: high in fiber, high in protein, easy, make-ahead, left overs make a great lunch, gluten-free

Variations: substitute low fat coconut milk for a lower fat version is you are on a very low fat diet

Serving suggestion: serve over brown rice or quinoa, serve with Naan bread


4 tsp cumin seeds
2 medium onions, chopped
2 inches fresh ginger root, peeled and chopped
1 can diced tomatoes
5 cans chickpeas, drained of their liquid
1 can coconut milk
1 cup chopped green onions, optional (note to my clients: clip them from my garden)
1 tsp salt, optional (I do not usually use salt in this recipe, personally)
black pepper to taste, optional
cayenne pepper to taste, optional (start with 1/4 tsp – it’s powerful)
1 cup quinoa and  2 cups vegetable broth or water – or use rice


Make the quinoa: (Wash/rinse quinoa if it’s not already pre-washed). Add 2 cups broth to 1 cup quinoa. Bring to a boil, reduce heat and cover then let simmer for approximately 15 minutes.

Make the chick peas:

In a large skillet or pot, heat 2-4 Tbsp water or broth and throw the cumin seeds in the middle.  Cooke until they are slightly toasted and fragrant (~1-2 min).  Add onion, stirring occasionally until they are golden and translucent (about 5 min).  Add ginger root and tomatoes, stirring to combine.  Cook for 3 minutes, then add the chickpeas and coconut milk.  Bring to a slow boil, then reduce heat to low, barely simmering for 10-15 min.  Stir in optional green onions, salt, black pepper and cayenne pepper.  Cook another few minutes.  Remove from heat.

Serves ~8.