Red Pepper Chickpea Curry | Vegan, Gluten Free

Red Pepper Chickpea Curry

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Vegan, Gluten Free


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.


  • 1 (16 oz.) jar roasted red peppers
  • 1 (15.5 oz.) can full-fat coconut milk
  • 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)
  • 9 oz. bag fresh spinach

To Serve:

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


  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.