Search

  • main dish
  • breakfast
  • dessert
  • Salads & Sides
  • Snacks & Appetizers
  • vegan
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Meet Debbie
    • Work with Me
    • Privacy Policy
  • Recipes
    • Main Dishes
    • Breakfast
    • Desserts
    • Beverages
    • Salads & Sides
    • Snacks & Appetizers
    • gluten-free
    • vegan
  • nutrition
  • Spring

10 Ingredients or Less Beans & Lentils gluten-free One Pot vegan

Red Pepper Chickpea Curry

Jump to Recipe·Print Recipe

This red pepper chickpea curry is a simple vegan and gluten free dinner that you can whip up in less than 30 minutes making it a great meal for busy weeknights.

Red Pepper Chickpea Curry | Vegan, Gluten Free

This red pepper chickpea curry just became my new favorite quick and easy dinner meal! Seriously, it is less than 10 ingredients and other than a quick puree in the food processor, it can all made in just one pan.  Plus, you can make it in 30 minutes or less and it is gluten free and vegan as well. Having a simple meal like this one in your back pocket is great for busy weeknights.

Red Pepper Chickpea Curry | Vegan, Gluten Free

We had some leftovers of this dish that I packed in my lunch for work the next day and I think it tasted even better after sitting in the fridge for a night. I added a bit of harissa for some spice and I highly recommend it! If you are vegan, you can serve this curry as is over brown rice. We added a few crumbles of feta cheese when serving which was extra delicious.

Print
Red Pepper Chickpea Curry | Vegan, Gluten Free

Red Pepper Chickpea Curry

★★★★★ 5 from 1 reviews
  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4
  • Category: Entree
  • Method: One Pot
  • Cuisine: Vegan, Gluten Free
  • Diet: Vegan
Print
Pin

Description

This red pepper chickpea curry is a simple vegan and gluten free dinner that you can whip up in less than 30 minutes making it a great meal for busy weeknights.


Ingredients

  • 1 (16 oz.) jar roasted red peppers
  • 1 (15.5 oz.) can full-fat coconut milk (lite coconut milk also works)
  • 2 tablespoons mild harissa
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon muchi curry powder
  • 2 cups cooked chickpeas (or 15 oz. can, drained)
  • 1 (10 oz) bag fresh spinach

To Serve:

  • Cooked brown or white rice
  • Feta (if not vegan)
  • Naan bread

Instructions

  1. Drain the roasted red peppers and add to a food processor with the coconut milk and harissa. Puree until smooth.
  2. In a skillet, heat up the olive oil. Add the onion and curry powder and stir fry until onion is translucent, about 3-4 minutes.
  3. Pour in the pureed pepper mixture and chickpeas. Cook for 8-10 minutes or until it just starts to simmer.
  4. Stir in spinach and cook until wilted, about 2 minutes.
  5. Serve over cooked brown rice.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 515 kcals
  • Sugar: 2.5 g
  • Sodium: 770 mg
  • Fat: 34 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 13.5 g
  • Protein: 17.5 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @dietitiandebbie on Instagram and hashtag it #dietitiandebbie

Social shares for this post are partly sponsored by Mina harissa. I only work with brands that I already use and love to share with you all on Dietitian Debbie Dishes. 

Red Pepper Chickpea Curry | Gluten Free, Vegan


5 Comments

Sign up for my newsletter!

FREE healthy 7-day vegetarian meal plan when you sign up!

« Spicy Tempeh Stuffed Peppers
Vegan Sausage and Kale Pasta »

Comments

  1. Rebecca @ Strength and Sunshine says

    March 18, 2016 at 8:09 pm

    My favorite harissa!!!!

    Reply
  2. Jessica @ Nutritioulicious says

    March 18, 2016 at 11:58 pm

    This looks and sounds awesome and I just bought a jar of that Harissa. It must be meant to be!

    Reply
  3. dixya @ food, pleasure, and health says

    March 19, 2016 at 12:34 am

    i love chickpea curry in general and using harissa is just brilliant. i love adding harissa on my soups as well.

    Reply
  4. Erin says

    March 28, 2016 at 10:42 am

    Such a comforting meal! Your photos are so beautiful to look at! xx

    Reply
  5. karen says

    April 22, 2016 at 5:52 pm

    Oh wow! I love the look and sound of this, thank you for sharing.

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

Search

Subscribe to my newsletter!

FREE healthy 7-day vegetarian meal plan when you sign up!

Quick and Easy Dinner Ideas

Spring Recipes

lemon raspberry smoothie

Lemon Raspberry Smoothie

White Bean Pesto Salad with Arugula

White Bean Pesto Salad with Arugula

Vegan Lemon Blueberry Baked Oatmeal

Vegan Lemon Blueberry Baked Oatmeal

vegan broccoli cheddar quiche

Vegan Broccoli Cheddar Quiche

strawberry spinach salad with lemon poppyseed dressing

Strawberry Spinach Salad with Lemon Poppyseed Dressing

Strawberry Rhubarb Overnight Oats | Healthy, Easy Breakfast that is perfect for busy weeks!

Overnight Oats with Strawberry Rhubarb Compote

Search

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in · PRIVACY POLICY