Chickpea Curry


2 cups cooked chickpeas

1 cup water

250ml thick coconut milk

1 cup French beans, sliced, 2cm slices

1 cup carrots, 1cm slices

1 cup diced onions

1 cup diced tomatoes

1 cup diced kabocha squash

2 tablespoons coconut oil

3 curry leaves

1 teaspoon turmeric powder

2 kaffir lime leaves

¼ cup chopped cilantro


1. In a pan heat coconut oil and sauté onions, add tomatoes, carrots, squash. Add coconut milk, water, curry

leaves and kaffir. Cook for about 6 minutes.

2. Add French beans, chickpeas and turmeric. Let it cook until it starts to thicken.

3. Add cilantro and serve.

Recipe developed by Alessandra Luglio and team.