Recipe: Chickpea and Mango Curry

Chickpeas Garbanzo Beans Curry Recipe

Credit: Jules Flickr

A full flavor Mediterranean meal so delicious your meat-lover friends will forget it’s vegetarian.

Chickpeas are a great vegetarian-friendly source of protein and fiber!

Rich in minerals including selenium, calcium, zinc, and phosphate, this bean is a warrior for cancer protection and bone strength!

Chickpeas also contain folate which help prevent cell mutation, further lowering your risk of developing cancer.

Vegan, Vegetarian, Dairy Free, Gluten Free
Serves 2-4


Coconut oil or ghee (clarified butter)
1½ teaspoons cumin seeds
3 tablespoons fresh ginger, shredded
1 small onion, diced
Salt to taste
1 poblano or red pepper, cored and diced
1½ cups fresh or frozen mango chunks
1 cup cooked or canned or packaged chickpeas, drained and rinsed
1½ tablespoons ground coriander seeds
2 tablespoons ground almonds
Juice of 1 lemon


1. Heat the oil in a wide, heavy-bottomed pan. When it is very hot, add the cumin and cook for about 10 seconds. Add the ginger. Let that sizzle for another 10 seconds then add the onions and a pinch of salt.

2. Cook stirring until the onion is turning golden, about 8 minutes. Add the peppers and cook, stirring until they start to soften. Stir in coriander and almonds.

3. Add the frozen mango chunks and mix in until they are coated with spices and are starting to thaw. Stir in the chickpeas and the lemon juice. If the mixture looks very dry add a tablespoon of water.

4. Cover and cook for 20 minutes, or until the mangoes are cooked and the flavors are well blended. Add additional seasoning based on taste preference.

Optional: Serve with basmati rice or spinach. Top with yogurt and parsley.