Creamy Curried Chickpeas on Toast (Vegan High-Protein)
These Creamy Curried Chickpeas on Toast are packed with ginger, garlic and curry spices and are high in protein and fibre. This recipe is ready in 30 minutes is great for a midweek plant-based and gluten-free meal.
I am back with another recipe of things I like to eat on toast and this curry-inspired chickpea dish. The base has tons of flavour with cumin, turmeric, paprika and coriander with fresh ginger and garlic for a speedy and delicious creamy meal. It’s great on toast but also in bowls served with bread or fresh sourdough to mop up the sauces or enjoy with grains like rice or pasta. Read on for why you’re going to enjoy these chickpeas.
Why will I love this?
These chickpeas are amazing:
- Creamy, cosy and saucy
- Packed with curry spices
- Fresh, fragrant and light
- Nostalgic, cosy and warming
- Loaded with gut-healthy ingredients
- High in fibre and protein from chickpeas
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- Ready in 30 minutes in one pan
- Ideal for midweek meals
- Delicious for breakfast, lunch or dinner
- Great on toast
- Also delicious with breads, baked potatoes, rice or quinoa
- Freezes well and great for meal prep
- Source of iron and brain-boosting dark leafy greens
If you already love the sound of these chickpeas, then skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the chickpeas:
- Avocado or olive oil: to fry off the flavours.
- Shallots: or you can use white/red onion.
- Garlic, ginger and chilli: fresh is best for adding tons of flavour.
- Spices: this recipe uses cumin seeds, ground turmeric, hot smoked paprika, and ground coriander.
- Fresh tomatoes: I use cherry tomatoes, chopped small, which turn so juicy as they cook.
- Chickpeas: I love the Bold Bean Co queen chickpeas as they are so plump and juicy. You can also try this recipe with white beans like cannellini beans or butterbeans, too.
- Coconut yoghurt: this makes the chickpeas really creamy and rich. Use unsweetened and high quality yoghurt like Cocos Organic or another plant-based alternative. Or, use full-fat coconut cream from a tin.
- Baby spinach: chop this up to add some brain-healthy iron-rich greens. You can use kale, too.
- Lime: for freshness and zing at the end.
- Salt and pepper: to season.
And to serve:
- Jason’s Sourdough: this is my favourite sourdough and shown is the No 1 The Great White but they also have seeded, protein and wholemeal sourdough loaves. You can find this in the UK in all major supermarkets in the bread aisle.
- Pink pickles: for gut-healthy goodness and a pop of colour.
- Spring onion: on top.
- Fresh coriander: or other herbs.
Is this gluten-free and nut-free?
This recipe is naturally gluten-free, as long as your bread is gluten-free (or serve with rice or quinoa) and keep this nut-free by checking the ingredients in your bread.
How do I make this?
These chickpeas come together in a few steps:
- Fry off the shallot, garlic, ginger and chilli: for 5 minutes to soften.
- Add in the spices: and fry for 1 minute until smelling fragrant.
- Pour in the tomatoes: and allow to cook for 10 minutes with a lid on so the tomatoes are juicy.
- Add in the chickpeas, yoghurt, spinach and lime: and stir well to wilt the spinach and warm through.
- Toast the sourdough bread: or cook your grains.
- Serve the chickpeas with the toasted sourdough: topped with some pink pickles and fresh herbs.
How long will it last?
Once cool, keep these chickpeas in the fridge for 2-3 days in a sealed container or in the fridge for 1 month. Allow to defrost and warm back up to eat.
What other recipes can I try?
For other bean and chickpea recipes:
- Miso Sticky Beans on Toast
- Tomato Gochujang Beans on Toast
- Sun-Dried Tomato Beans and Roasted Aubergine
- Pesto Courgette Corn and Butterbeans
- Creamy Tomato Pesto Chickpeas
Creamy Curried Chickpeas on Toast (Vegan High-Protein)
These Creamy Curried Chickpeas on Toast are packed with ginger, garlic and curry spices and are high in protein and fibre. This recipe is ready in 30 minutes is great for a midweek plant-based and gluten-free meal.
Ingredients
For the Spices:
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp hot smoked paprika
- ½ tsp ground coriander
For the Chickpeas:
- 1 tbsp avocado or olive oil
- 1 shallot, small dice
- 3 garlic cloves, crushed
- 1-inch fresh ginger, peeled and grated
- ½ red chilli, small dice
- 200g fresh cherry tomatoes, in ½
- 1 tin chickpeas (400g, 240g drained weight)
- 120g thick coconut yoghurt
- 50g baby spinach, chopped
- 1 lime, juiced
- Salt and pepper
To Serve:
- 2-4 slices sourdough
- 2-4 tbsp thick coconut yoghurt
- 2 tbsp pink pickles
- 1 spring onion, sliced thinly
- Fresh chilli slices
- Fresh coriander
Instructions
- Combine the spices in a small bowl.
- Add the oil to a non-stick frying pan and once hot, add the onion, garlic, ginger and chilli. Fry off for 5 minutes to soften and then add in all spices. Fry for 1 minute, stirring well, until smelling fragrant. Season with salt and pepper
- Pour in the tomatoes, stir well and cook for 10 minutes over a medium-high heat with a lid on. The tomatoes will turn soft and juicy, and you can now mash them with the wooden spoon.
- Add in the chickpeas, spoon in the yoghurt and stir through before adding in the spinach and lime juice and stirring well.
- Allow to warm through for 5 minutes to wilt the spinach.
- Toast the sourdough bread and place onto plates.
- Spoon the chickpeas over the toast and top with extra yoghurt, some pink pickles, spring onion, chilli and coriander.
- Enjoy straight away. Or, allow the chickpeas to cool in the pan and then keep in the fridge for 2-3 days in a sealed container or in the freezer for 1 month. Allow to defrost and warm back up to eat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Creamy Curried Chickpeas on Toast so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With curry chickpea love x
p.s. this recipe was first made with Jason’s Sourdough who I love. This blog post is not sponsored and all opinions are my own.
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