Recipe: Spicy Chickpea Curry with Cucumber Raita

by Michelle on October 9, 2010 · 15 comments

in Healthy Dinner

I’ve noticed lately I’ve been posting quite few sweet recipes and not very many savoury recipes. And what kind of Health Food Lover would I be if I didn’t post savoury recipes? So here is a healthy savoury curry recipe and it’s a vegetarian recipe one to boot! This is a curry made out of chickpeas (rather than meat) so it is safe for vegetarians or those who would rather not eat meat.

The great thing about legumes, such as Chickpeas is that are generally pretty cheap and can be more than half (or more) the price of meat. So very budget-friendly. And they’re nutritious too.

The Benefits of Including Legumes In Your Diet

As mentioned above, lentils and legumes are a nutritious food. So what’s so great about them?

Certain legumes are high in fibre and have a low glycaemic index (1). For example in the main star in the recipe (below), Chickpeas, has a GI of 6 (most likely due to the fibre which slows down the breakdown and release of the carbohydrate in the legumes)! Though, if you have a huge amount of legumes it will have a larger effect on your blood sugar, because technically, the larger amount of carbohydrate food you have, the higher amount of carbohydrate you will be ingesting and that means it has a higher potential to raise your blood-glucose levels. So it’s always good to keep that in mind. But like any food, enjoy lentils and legumes in moderation.


1- Trinidad TP, Mallillin AC, Loyola AS, Sagum RS, Encabo RR, 2oo9, ‘The potential health benefits of legumes as a good source of dietary fibre’, 103(4):569-74, The British Journal of Nutrition,, viewed 9th October 2010

Spicy Chickpea Curry


  • Oil
  • 1 onion, chopped roughly
  • 2 bay leaf
  • salt, ground
  • 3 t. paprika powder
  • 1 t. turmeric powder
  • 1 t. cumin powder
  • 1 t. corriander powder
  • 1/2 t. cinnamon powder
  • 3 garlic cloves, chopped
  • 1 1/2 C. chicken or vegetable stock
  • 3 tomatoes, chopped
  • 1 t. honey
  • 1/2 dried chilli, finely chopped (optional)
  • 3 T. tomato paste
  • black pepper
  • 1 can chickpeas, soaked and rinsed

Heat oil and cook onion and bay leafs in a pot,  until onion is soft. Add in spices, garlic cloves, salt, chilli and stir to combine evenly. Adjust spices to your liking.

Add in stock, tomatoes, tomato paste and honey and stir again. Add in the chickpeas. Cook for around 2 hours with a lid on or until the chickpeas are soft.You may need to add a bit more stock depending on how quickly the water evaporates.

Serve with quinoa, brown rice or buckwheat and Cucumber Raita (below).

Cucumber Raita


  • coriander powder
  • greek yoghurt
  • grated cucumber

How to:

This is really easy to make just mix it all together with a spoon or in a blender. Enjoy chilled over the curry.

I hope you enjoy these recipes and the information I presented above.

If you have any questions, comment below!


Linked to Hearth and Soul Blog Hop


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 13 comments… read them below or add one }

Debbi Does Dinner Healthy October 10, 2010 at 6:00 am

This looks wonderful with the chickpeas! They are my favorite! Thanks!


Michelle October 10, 2010 at 6:15 am

Thank you Debbi :)


Melynda October 12, 2010 at 4:52 am

What a beautiful and tasty looking dish, thanks!


Michelle October 12, 2010 at 5:52 am

Thank you Melynda!


Dan October 12, 2010 at 2:04 pm

This looks like a nice curry, and the cucumber ratia must be a nice cool topping for it! Thanks for sharing.


Christy October 12, 2010 at 4:40 pm

What a yummy dish – I love chickpeas and curry – plus the cucumber sauce – what a perfect pairing. thanks for sharing with us at the hearth and soul hop!


Miz Helen October 12, 2010 at 7:44 pm

What an interesting recipe. I would really like to try this, it looks great.
Thank you for sharing.


Butterpoweredbike October 12, 2010 at 7:46 pm

Oh, I just adore that you serve this with quinoa, it’s my new darling, and I want it twenty ways to sunday, and with a curry would be just divine. Thanks for sharing at the Hearth and Soul hop.


Michelle October 12, 2010 at 10:11 pm

Thanks Butter! Quinoa is great, so many options with that little seed!


Elsa October 12, 2010 at 11:41 pm

I found your site on Heart and Soul. As soon as I saw “Chickpea” I immediately clicked! I love chickpeas (and curry too). This looks very yummy.


Couscous & Consciousness October 13, 2010 at 8:06 am

Yummy – I love curried chickpeas, especially with pumpkin. Nice idea serving it with quinoa instead of rice.


alex@amoderatelife October 13, 2010 at 7:30 pm

Hi ‘Chelle! This is one of my go to recipes when I have little time and little in the fridge. I always keep some chickpeas around and also some yogurt because, besides being two of my favorite foods, they are so versatile and good for you! Thanks so much for sharing with us on the hearth and soul hop this week! alex@amoderatelife


Mary October 22, 2010 at 12:22 am

Thanks for the recipes, I will make good use of them!



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