Curried Chickpeas with Roasted Brussels sprouts

Curried Chickpeas with Roasted Brussels sprouts

Delicious curried chickpeas with roasted Brussels sprouts.

It seems vegans and vegetarians are die-hard chickpeas fans! I’ve eaten chickpeas so much since I became vegan and I’m in shock that I’m not bored of them yet.

Chickpeas taste fabulous without spices, but there is no doubt that the right combination of spices takes them to another level. I love to experiment with herbs and spices. I’m almost sure that I haven’t made the same recipe more than twice.

In saying that, I enjoy chickpeas the most with Indian spices.

Garam masala, ground coriander and ginger feature in most of my recipes. Once in a while, I switch things up by using curry powder or a mixed spice blend. I rarely use more than 3-4 different spices in one go just to ensure that the flavours mesh well together.

Good as they are, legumes have a reputation for causing severe bloating. I recently learned that it is essential to include ginger when cooking curries because it aids digestion. I’ve always done that, but I’ve done it solely for flavour purposes and not for medicinal effects. There are a few other Indian spices that aid digestion of legumes.

  • Turmeric: it is commonly known for its anti-cancer effects, but it also helps to regulate your stomach acid balance and soothe your digestive tract.
  • Cumin: this eliminates bloating and gas, and prevents constipation.
  • Coriander: this eliminates indigestion and prevents flatulence. Fennel: it is a popular ingredient in many antacids. It effectively relieves bloating and flatulence.

If you struggle with bloating from legumes, be sure to include one or more of these spices when cooking.

This recipe contains a decent amount of protein at around 11g per serving. You can increase the protein content by including more green leafy vegetables like spinach and eating it with quinoa.



Curried Chickpeas with Roasted Brussels sprouts

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x


  • 1x 400g tin chickpeas, rinsed and drained
  • 2 tbsp tomato purèe
  • 8 cherry tomatoes, roughly chopped
  • 1 vegetable stock cube
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, finely minced
  • 1 tsp Garam masala
  • 1 tsp Madras curry powder
  • 1 red chilli pepper, finely chopped (optional)
  • ½ tsp ground coriander
  • ¼ green sweet (bell) pepper, chopped
  • ¼ red sweet (bell) pepper, chopped
  • 2 tbsp chopped coriander
  • 200g Brussels sprouts, rinsed and peeled


Chop the Brussels sprouts into halves then place them into a pan with salted boiling water. Cook them for around 3-5 minutes then take them out of the pot and pat them dry. Place them on baking paper and put them in an oven at 220°C for 10-15 minutes or until they are browned to your liking.

In the meantime time, add a splash of water (or cooking oil if you prefer) to a medium saucepan over medium heat. Add the onions, garlic, curry powder and garam masala and cook (or fry) for 1-2 minutes until the onions and garlic are softened, and the spices become fragrant.

Add the tomato purèe, cherry tomatoes, chilli and chopped sweet peppers. Cook for around 2 minutes, stirring frequently. Once the pan starts to go dry, add around 200ml of water and the vegetable stock cube while stirring. You can also dissolve the stock cube in water if you prefer before adding to the pan. Stir thoroughly then place the lid on the pan and cook on a simmer for around 15 minutes or until most of the liquid evaporates and the curry sauce thickens.

Add the chickpeas and one tablespoon of the chopped coriander. Cook for around 2 minutes or until the chickpeas are thoroughly heated through. Spoon into a bowl, garnish with the remaining coriander and enjoy with the Brussels sprouts.

  • Category: Lunch/Dinner

Keywords: Chickpeas, Brussels sprouts


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