Quick & Easy Curried Vegetables with Chickpeas


  • 1 brown onion, diced
  • 1 garlic clove, minced
  • 4 packed cups chopped mixed vegetables (frozen mixed vegetables or fresh), eg broccoli, cauliower, capsicum, green beans,peas, carrots, zucchini
  • 1 ½ cups (1 x 400g tin) cooked chickpeas, rinsed
  • 2 tablespoons tomato paste
  • ½ cup water
  • 2 ½ tablespoons PICKLD Curry Leaf Seasoning Blend, or to taste
  • Salt & pepper to taste
  • 1 ½ cups cooked brown rice or grain of choice for serving (optional

Ready In

20 min



Nutritional Facts

    How To Cook :

    Step 1

    Heat the oil in a large saucepan or lidded frying pan and add the onion. Sauté for 4 minutes, or until the onion begins to go translucent.

    Step 2

    Add the garlic and sauté for another minute.

    Step 3

    Stir through the tomato paste and PICKLD Curry Leaf Seasoning Blend, then add the water and vegetables to the pot. Season with salt and cover with a lid for 5 minutes over low – medium heat.

    Step 4

    Stir through the chickpeas and cover for another 3 minutes, or until vegetables have softened.

    Step 5

    Season with salt and pepper and serve hot with cooked rice.

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