Indian Pumpkin Butter Chickpeas Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins


  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 2 inches fresh ginger, grated
  • 1 tablespoon garam masala
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper, more or less to taste
  • kosher salt and black pepper
  • 2 cans (14 ounce chickpeas drained
  • 1 can (14 ounce) full fat coconut milk
  • 1 cup canned pumpkin
  • 2 tablespoons tomato paste
  • 2 tablespoons salted butter (coconut oil if vegan)
  • 1/4 cup fresh cilantro roughly chopped
  • steamed rice and naan for serving


  • 1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.
  • Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
  • Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.

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Chickpeas & Poached Eggs Recipe

Prep: 5 mins – Cook: 10 mins


  • 1 tbsp rapeseed oil
  • 2 garlic cloves, chopped
  • 1 yellow pepper, deseeded and diced
  • ½ – 1 red chilli, deseeded and chopped
  • ½ bunch spring onions (about 5), tops and whites sliced but kept separate
  • 1 tsp cumin, plus a little extra to serve (optional)
  • 1 tsp coriander
  • ½ tsp turmeric
  • 3 tomatoes, cut into wedges
  • ⅓ pack coriander, chopped
  • 400g can chickpeas in water, drained but liquid reserved
  • ½ tsp reduced-salt bouillon powder (we used Marigold)
  • 4 large eggs


  1. Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
  2. Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
  3. Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

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Spiced Chickpea Bowls


Spiced Chickpeas

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon each – chili powder and cumin
  • 1 teaspoon each – turmeric and garam masala
  • 1 teaspoon sea salt
  • dash of each -cinnamon and cayenne (to taste)
  • 2 14–ounce cans chickpeas
  • 2 14–ounce cans fire roasted diced tomatoes


  • cucumbers
  • couscous
  • mint, parsley, cilantro
  • yogurt or hummus
  • olive oil
  • lemon juice
  • toasted pita wedges


  1. Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
  2. Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

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Vegan Butter Chickpeas


  • 1 tbsp oil, can use vegan butter
  • 1 onion rough chopped
  • 2 cloves garlic rough chopped
  • 1 heaped tbsp curry powder
  • 3 cups veggie broth
  • 1 tsp hot sauce optional/to taste
  • 1/2 cup raw cashews or sunflower seeds
  • 1 small can tomato paste
  • 1 tsbp sugar optional. any sugar or agave will work
  • 1 tsp ground ginger or 1 cm fresh
  • 1 pinch salt
  • 1 can chickpeas
  • 3 handfuls spinach


  1. Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
  2. Add the other ingredients except the tomato paste, spinach and chickpeas and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
  3. Add the tomato paste and cook for another 2 mins, stirring to combine.
  4. Cool slightly then pour into a high powdered blender and blend on high for 2 mins.
  5. Return the sauce to the pot and add in the drained can of chickpeas
  6. Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.
  7. Serve with rice or naan

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Vegan Chickpea Salad

PREP: 10 mins – TOTAL: 10 mins


  • 1 14-ounce can chickpeas
  • 1/2 cup walnuts lightly toasted and coarsely chopped
  • 2 stalks celery sliced
  • 1/2 cup red seedless grapes sliced in half
  • 1 small apple coarsely chopped
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 small head leafy lettuce


  1. Mix the chickpeas, almond, celery, grapes, and apple together in a medium bowl.
  2. Mix together the mayo, apple cider vinegar, mustard, salt, and pepper in a separate bowl.
  3. Pour the mayo mixture over the chickpea mixture and gently toss to combine.
  4. Refrigerate for half an hour before serving.
  5. Divide the lettuce among four plates and then spoon the salad over the lettuce.

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