Quick and healthy pan-fried curried chickpeas
I’m always searching for quick and easy meal ideas that are equally healthy and delicious.
You too? Great.
That’s exactly what you’ll get with these quick pan-fried curried chickpeas.
Made with chickpeas, a bit of garlic, flavorful spices, and green onion - this dish is easy to whip up and a great addition to bowls, salads or on their own if you’re just feeling snacky.
Keep scrolling to learn more, including why it’s so damn good for you, how to recreate it at home and suggestions for adjustments based on your tastes or dietary needs.
Or just head to the bottom of the post to check out the full recipe.
Health Perks
Rich in protein. Chickpeas are an excellent source of protein. In fact, they contain all nine essential amino acids, making them a complete protein source.
Good for your heart. Several studies have shown that consuming chickpeas regularly can help lower LDL (bad) cholesterol levels which is beneficial for heart health.
Easy to digest. Asafoetida is used in traditional medicine to treat digestive issues, due to it’s anti-inflammatory and antimicrobial properties. As well, curry powder contains a slew of digestive spices that can help prevent bloating, gas, discomfort, etc.
Immune Boosting. Garlic is a well-known immune booster, containing compounds with immune-boosting properties that help protect the body against infections and illnesses.
Disease prevention. All of the above also helps to reduce the risk of chronic disease.
Other Thoughts, Tips and Suggestions
Add or sub herbs. Don’t have or like scallions? Use whatever herbs you have on hand and enjoy.
Taste and adjust the seasoning as you go. Instead of waiting until the end, I like to taste and adjust throughout the cooking process when creating simple dishes that rely on salt and spice, as this one does.
If you’re sensitive to garlic or onions leave it out. In this case, you can use Asafoetida to achieve a similar flavor to both onions and garlic, without the digestive distress.
Add coconut milk if you want a creamier, more tropical tasting dish to pour over rice or vegetables.
Add greens. To make it more of a meal and give this a nutritional boost, I like to add greens such as spinach or kale to the pan at the end of cooking, waiting until it wilts before serving.
Great addition to bowls. I love adding these to warming bowls with rice (or cauliflower rice for a grain-free meal), avocado and seasonal vegetables.
Make sure your spices are fresh. Nothing dulls a dish like expired spices. If the expiration date has passed, toss and replace your spice jar.
Tools I Used (And Love)
Ensure you have everything you need to prepare your dishes before you set out to make them. And if you don’t, these are the exact tools I used and loved that I know you will too!
Check out the full recipe below. Hope you love it as much as I do!
Quick Curried Chickpeas
Prep Time: 10 minutes | Cook Time: 10 minutes Yields: 2-4 servings
Ingredients:
1 tbsp coconut oil
1 (425g) can chickpeas, drained and rinsed
2 garlic cloves, minced
1 tbsp fresh curry powder
1/8 tsp Asafoetida
1 scallion, sliced (green parts only)
1 lime, juiced
A pinch or two of mineral salt, to taste
Directions
Heat oil in pan. Place a large frying pan on a low to medium heat. Once hot (splash some water on top to make sure it sizzles), add coconut oil.
Add spices and garlic Once oil has melted, add garlic and spices. Stir for 1-2minutes.
Add chickpeas. Next add your chickpeas and stir until they’re evenly coated in spices. Cook for an additional 3-5
Add in final burst of flavor. Fold in scallions and lime juice for a burst of flavor.
Additional salt to taste. Add in any additional salt, to taste.
Serve warm. On it’s own or a bed of rice, with additional herbs for garnish or avocado slices to offset the spice!
Store. In an airtight container in the fridge for up to 3 or 4 days.
Reheat. Place a frying pan on low to medium heat, add chickpeas and stir often until you reach desired heat.
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