Chickpea & Zucchini Curry

Since I’ve moved to Vancouver, I’ve decided to make some culinary adjustments and cut back on meat. New life, new habits, right? This recipe is veggie but is still very nurishing because of the protein-packed chickpea.

Servings: 4

Total time: 30min


  • 4 zucchini
  • 300g chickpea (I buy the dry ones and cook them myself)
  • 1 teaspoon ground ginger
  • 2 onions
  • olive oil
  • salt & pepper
  • a  teaspoon curry
  • 4 spoons cream
  • 1 teaspoon mustard seed
  • a handful of cashew nuts



Soak the chickpea for one night. On the day you’re preparing this recipe, boil them for 20 minutes.

Wash, peel and chop the onions. Wash and slice the zucchini. In a frying pan, pour some olive oil and brown the onions. Add the ginger, the zucchini, the chickpea and the mustard seeds. Stir up a little and season with salt and pepper. Let cook for 10 minutes and stir up from time to time. Add the curry, the cream and the cashew nuts and stir up again. Let cook for another 5 minutes. Enjoy!

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