Curried Chickpeas with Zucchini

The big, bold flavours of exotic spices ~ including inflammation-reducing turmeric, makes this a satisfying dish.

Unrefined brown rice is rich in nutrients and fibre and it is extremely beneficial to the nervous and digestive systems. It is a slowly absorbed carbohydrate that can help trigger the release of the body’s feel-good chemicals, which can help you deal better with stress by helping to lift your mood and giving you more sustained energy. Of all the grains, it is the least allergenic.
This dish actuallly takes about 15 minutes to prepare, the rest is cooking time.


1 1/2 tsp cumin seeds
1 large onion, peeled and chopped
3 tsp coriander powder
1 tsp paprika powder
1/4 tsp cayenne powder
1 tbsp extra virgin olive oil + 1 tbsp water
1 tbsp large fresh tomato, chopped (or 2 tbsp tomato paste)
1 c vegetable stock (or filtered water)
1/4 tsp garam masala (optional but delicious!l)
1 tbsp fresh coriander leaf, chopped (or a handful of broccoli, red clover, sunflower sprouts)
2 cloves of garlic, minced or finely chopped
3 tsp fresh ginger, grated
1 tsp turmeric
1 medium zucchini, diced
5 c cooked chickpeas (2 – 19 oz cans or 2½ cups dry)


Prepare chickpeas if using fresh.
Heat olive oil with the water in a cooking pot and add cumin seeds. As the seeds turn brown, add the chopped onions and allow to cook for one minute on medium heat and then add the garlic.
Cook until onions are light brown, then add the ginger. Cook for 1-2 minutes. Add paprika, turmeric, cayenne and coriander powder. Stir and cook for another minute, being careful not to burn.
Then add chopped tomatoes or tomato paste and the zucchini to the mixture. Stir and saute for a few minutes more or until zucchini is just tender.
Add the chickpeas to the above mixture along with 2 cups of water (use the water from cooking the chickpeas). Let the mixture simmer for approximately 15 minutes. Add garam masala. Serve with brown rice. Sprinkle with chopped coriander leaf or broccoli, sunflower, red clover or alfalfa sprouts.

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