I usually like to rotate meats when I build my meal plans. I would normally include a few days of chicken and salmon, some white fish, turkey and pork.

It pays off that we shop at Costco for meats since we normally always have a decent stock around in the deep freeze. I have also tried to include some vegetarian protein but not regularly. This has recently changed I have made a point to make it part of our meal plan routine.

For starters, eating more plant based protein is great for the wallet as beans and lentils are very affordable. But even better then that, it is especially high in fiber, vitamins and minerals.

It could also help improve insulin resistance, reduce the risk of stroke and heart attacks, and lower cholesterol.

It is good to note that plant based protein aren’t technically a complete protein. The body is able to manufacture a lot of amino acids, all except 9 which are the essential amino acids. They need to be part of our diet and meat actually contains all 9 meaning it is a complete protein. Plant based protein doesn’t contain all of them.

This is usually not a concern as long as you have a well rounded diet, but you can easily make it a complete protein by combining it with grains

While this recipe isn’t all that complicated, it is super flavorful and the chickpeas really add to the dish.

I chose to use a brown rice, but this could easily be substituted for jasmine rice!

Chickpea curry

Delicious vegetarian curry that packs richness and flavour.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 4 servings


  • 2 tbsp avocado oil
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1.5 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper
  • 2 cans chickpeas drained and rinsed
  • 2 cups spinach packed
  • 1 can diced tomatoes drained
  • 3/4 cup coconut milk


  • Heat oil in a large skillet.
  • Cook rice according to package.
  • Add in the onion and cook for 2 minutes, then add ginger and garlic and cook for another minute or until fragrant.
  • Add the seasoning and stir quickly. Then add the chickpeas and tomatoes and combine well.
  • Stir in tomatoes and spinach and cook until wilted.
  • Combine the coconut milk well and let simmer for 5 minutes.
  • Serve over cooked rice. Optional: squeeze of lime and fresh cilantro.
Keyword brown rice, chickpea, curry, spinach, tomatoes, vegetarian
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