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Yellow Chickpea Curry

Bowl of yellow chickpea curry over a bed of rice with lime and cilantro.

The Benefits

Chickpea: This small beige legume, also known as the garbanzo bean, is high in protein and filled with nutrients that may help with digestion, boost mental health, lower cholesterol and reduce the risk for cancer.

Vitamin A, C & E - Fiber - Folate - Iron - Magnesium - Potassium

Carrot: This flavorful root may help improve vision, keep blood sugar level under control and help regulate blood pressure within the body.

Vitamin A, C & K - Calcium - Fiber - Iron - Potassium

Bell Pepper: This sweet and crunchy fruit may improve eye health, reduce inflammation within the body and prevent anemia.

Antioxidants - Vitamin B6 & C - Iron

Turmeric: This golden root may help the body fight allergies, liver disease, digestive disorders, respiratory infections and much more!

Antioxidants - Vitamin A & B6 - Fiber - Iron - Manganese

Ginger: This ancient root has many healthy properties that may help support digestion, improve immunity, alleviate nausea and vomiting and improve brain function.

Vitamin B & C - Calcium - Copper - Manganese - Zinc

The Recipe


2 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 inch fresh ginger, minced

1 tbsp curry powder

1/2 tsp turmeric

1 tsp paprika

salt & pepper

1 medium carrot, sliced

1 red bell pepper, diced

1 cup vegetable stock

15 oz. can coconut milk

15 oz. jar chickpeas, drained

The Extras: Basmati rice, sliced lime, cilantro & greek yogurt


1) Create the base: In a large skillet, heat olive oil over medium-high heat. Toss in onion and cook for 3-4 minutes until translucent. Add garlic and ginger and cook until fragrant about 1-2 minutes. Stir in curry powder, turmeric, paprika and pepper. Allow for the spices to toast for 1-2 minutes.

2) Begin to construct the curry: Throw in the sliced carrot and diced bell pepper. Allow to soften for 4-5 minutes. Gently pour in the stock and coconut milk. Bring to a boil then reduce to a slow simmer. At this time add your chickpeas. Simmer on medium heat for 15-20 minutes or until the chickpeas, carrots and bell peppers have softened.

3) Construct your bowl: Ladle your curry into a bowl. Top with cilantro, a dollop of greek yogurt and a squeeze of tangy lime. Enjoy!

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