Chickpeas are a wonderfully filling, flavoursome and protein-packed pulse that work wonders in curries. These vegan curry recipes all provide a fantastic basis to start making your own meat-free dishes, showing you which spices to use, what vegetables to add in and how to use coconut milk or tomatoes to flavour your curry dishes. Serve your curry up with rice or naan, and toasted nuts for an extra protein hit. Enjoy.
This Spinach, Tomato and Chickpea Curry recipe is Meera Sodha's take on a classic; "it’s a bit perkier than your average curry-house chana saag, and uses just wilted spinach", she says. From Fresh India; a cookbook packed with vibrant, authentic and delicious veggie and vegan recipes.
A vegan twist on the nation's favourite dish, this Chickpea Tikka Masala from The Happy Pear: Recipes For Happiness is ready in just 15 minutes. This version is based on chickpeas and aubergine for rich, creamy and satisfyingly filling results.
Roasted spiced beetroot and chickpeas form the base for this one-pan curry from The Green Roasting Tin. All cooked in one tin and shoved in the oven, the coconut milk reduces down quickly to make a simple and delicious curry sauce.
Sweet potato forms the bulk of this vegan curry, paired with chickpeas, warming spices, coconut and tomato. From Angela Liddon's Oh She Glows Every Day, she describes it as "a thick, stew-like curry – not runny or soupy. It’s the kind you’ll love to scoop up with a hunk of bread". Sounds divine.
This Caribbean Chickpea Curry served up with fragrant coconut rice is warming, filling and a great vegan dish to make on the weekend, with plenty of leftovers to last the week. From The Chickpea Cookbook.