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Curried Chickpea Bowl

Cauliflower, zucchini, and chickpeas are simmered in a fragrant mixture of ginger and coconut milk for a quick, budget-friendly vegetarian dinner that’s good for both you and your wallet.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
418 calories per serving


> 2 medium zucchini
> 1 medium onion
> 1 (2-inch) knob fresh ginger
> 2 tbsp olive oil
> 1 tbsp curry powder
> 3/4 cup coconut milk
> 1 (15.5 oz) can chickpeas, drained and rinsed
> 3 cups cauliflower florets
> 1/2 (10 oz) box couscous
> 1/2 cup chopped cilantro


Thinly slice the zucchini and onion. Peel and finely grate the ginger.
In a large pot, heat the oil on medium-high. Add zucchini and onion. Season with salt. Cook 7–9 min., stirring occasionally, until softened. Stir in the curry powder and ginger and cook 1 min.
Add the coconut milk, chickpeas, and cauliflower. Heat to a boil, reduce heat to medium, and cover. Simmer 10–12 min., stirring occasionally, until cauliflower is tender. Season with salt and pepper to taste.
Meanwhile, cook the couscous according to package directions. Fluff with fork.
Divide couscous among 4 bowls. Spoon chickpea mixture on top and garnish with the cilantro.

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