Home - Recipes - The Happy Pear’s Chickpea Curry

The Happy Pear’s Chickpea Curry

Serves 6
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
410 calories per serving


> 1 bunch scallions, chopped
> 2 cloves garlic, chopped
> 1 (1 inch) piece fresh ginger, peeled and grated
> 1/2 jalapeno pepper, seeds removed and thinly sliced
> 2 tbsp curry powder
> 1 (14.5 oz) can diced tomatoes
> 1 (13.5 oz) can coconut milk
> 2 (15.5 oz) cans low-sodium chickpeas, drained and rinsed
> 1 small bunch fresh cilantro, finely chopped leaves and stalks
> 10 cherry tomatoes, halved
> 2 tbsp reduced sodium soy sauce
> 1/2 tsp salt
> 1/2 tsp ground black pepper
> 1/2 lime, juiced
> 2 cups baby spinach
> 1 (15.9 oz) package Nature's Promise® Whole Grain Brown Rice


In a large pan over high heat, add 1-2 tablespoons of oil. Add the chopped scallions, garlic, ginger, and jalapeno and sauté for 2-3 minutes, stirring regularly. If these start to stick, add a little water (approx. 1-2 tbsp) and using a wooden spoon or silicone spatula, scrape from the bottom of the pan and incorporate. Add the curry powder and cook for 30 seconds, allowing the spices to release their flavor.
Add the chopped tomatoes, coconut milk, chickpeas, cilantro, cherry tomatoes, soy sauce, salt, and pepper to the pan. Bring to a boil, cooking for approximately 2 minutes. Finally, add the lime juice and the baby spinach and cook for a further minute or two, stirring regularly, until the spinach starts to wilt.
Serve with brown rice. If desired, also serve with pickled red onions and a toasted nut.

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