Creamy chickpea curry

When & How

FOR LUNCH: fennel salad with curried chickpeas and grapefruit slices

FOR DINNER: curried chickpeas with a side of endives or chicory sauteed in EVOO


(1 serving)

60g dried chickpeas (or 120g canned chickpeas)

Red onion 

80g almond milk (unsweetened)

1 tsp curry powder 

1 tsp turmeric

½ tsp turmeric powder 



  1. Soak chickpeas for at least 4 hours. Then boil until soft.
  2. Mince the onion. Heat the olive oil in a skillet over low to medium heat. Add the minced onion, and cook, stirring often.
  3. Once the onion is softened, add chickpeas, spices, and milk. Stir until all the ingredients combine into a creamy, healthy curry. It should take approximately 10 minutes.  



  • Boil chickpeas with a few bay leaves; this will help reduce their ability to cause bloating.
  • If you’re using canned chickpeas, rinse well under cold water to remove excess salt. 
  • You can substitute almond milk with other plant-based kinds of milk. However, not all plant-based alternatives become this creamy.
  • Add a pinch of black pepper to your curried chickpeas to activate curcumin, the benefic component of turmeric. If not activated, our body can get only 10% of turmeric benefits.    



Chickpeas are a complete food as they are a good source of veg proteins and carbohydrates. They have a low glycemic index which makes them ideal for keeping the blood sugar down while maximizing energy levels. This type of legume is rich in fiber e minerals, including calcium, iron, and phosphorous.




With onions, you can’t go wrong! This veggie is the perfect tasty add-on to your meals, and it’s a potent diuretic. Also, it is one of the richest sources of prebiotic fiber, the feed for our microbiome.


Spices have powerful anti-inflammatory properties and help with digestion. Turmeric is classified as the most potent anti-inflammatory spice, while cumin helps prevent gastrointestinal gas formation. 



Almond milk contains calcium and vitamin E, an important antioxidant.


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