Curried Chickpeas & Tomatoes with Peas

simple vegan recipes

Have you ever unintentionally made the best meal ever from leftovers?  It happens to me when I'm not paying attention to measurements and going only on by what I see and smell.  The only time I cook like that is when I'm trying to come up with a fast dinner with all the leftovers and half jars of goodies in the fridge.  That's how this dinner was born.  Though it's based on other chickpea and tomato recipes I've made and read about, I was haphazardly flying on my senses instead of using my instrument panel.  ANYHOO.

Thank goodness, after the meal, I wrote down exactly what I did.  My husband knows me all too well.  When I make a great meal like this one, he'll say, "Did you write it down?" I'll say, "Not, yet."  He then says sternly, "You know you're gonna forget if you don't write it down.  I want to have THIS DISH, again.  So, write it down right after you're finished eating."  I then roll my eyes like a teenager , "Yes, sir."


makes about 4 servings

  • 1 large yellow onion, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 1 15-ounce can diced tomatoes
  • 2 cups cooked chickpeas (garbanzo beans)
  • 1 tablespoon curry powder
  • 2 large garlic cloves, crushed
  • 3 teaspoons fresh ginger, shredded with a microplane
  • 1 cup frozen peas, semi-thawed
  • 2 cups cooked brown rice, warmed up

Using a large skillet over medium-high heat, cook the onion and bell pepper in 1/4 cup water until onion is translucent.

Add diced tomatoes, chickpeas, curry powder, crushed garlic, and shredded ginger; simmer for 10 minutes on medium heat.

Add semi-thawed peas, cook until heated through, about 5 minutes.  Serve this deliciousness over hot rice.

PHOTO NOTE:  I know you see the curried chickpeas over pasta in the photo above.  As I mentioned before, when I made this meal, I was cooking to make use of leftovers.  I figured a carb is a carb and went with the already cooked pasta verses cooking up fresh, hot rice.  The pasta worked by the way.

I recommended brown rice because that's what most people would think to serve.  You eat what you want to eat .