Chickpea and Arugula Curry


1 tablespoon avocado oil

3 cloves garlic, minced

½ yellow onion, chopped

½ teaspoon ginger, minced

1 teaspoon curry powder

1 teaspoon cumin

1 teaspoon turmeric

½ teaspoon fine sea salt

¼ teaspoon pepper

a pinch cayenne (optional)

one 15 Oz. can chickpeas, drained and rinsed

one 14 Oz. can unsweetened coconut milk

2 tbsp tomato paste

3 handfuls of baby arugula

1 tbsp all-purpose flour, (optional)

juice from 1 lime


1 to 2 cups basmati rice for Serving

vegan naan or pita bread, for Serving

In a large pan, heat oil over medium heat.

Add onions, garlic and minced ginger.

Saute for 5 to 7 minutes, stirring occasionally.

Add spices (curry powder, cumin, turmeric, salt, pepper, cayenne).

Stir to combine and cook for another 2 minutes.

Add chickpeas, coconut milk and tomato paste.

Stir and cook for another 10 minutes, stirring occasionally.

When you have 2 to 3 minutes left, add arugula.

Stir to combine and cook until wilted.

Remove from heat and quickly whisk in flour.

Let sit for 5 minutes before serving to allow curry to thicken.

Serve immediately as is or with basmati rice and pita bread or vegan naan.

Garnish with lime juice and cilantro. Enjoy!
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