Vegetarian Chickpea Curry with Turnips


This is a great recipe if you don’t want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn’t willing to slave away in the kitchen. It’s a meaty dish, with a hint of curry and cumin flavor. Serve on it’s own or on some basmati rice. I hope you enjoy it as much as I do!

Original recipe makes 4 servings


2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can garbanzo beans (chickpeas), undrained
1/2 red bell pepper, diced
1/2 turnip, peeled and diced
1 cup corn kernels
1/2 (15 ounce) can tomato sauce
1 pinch crushed red pepper flakes
1 pinch salt
1 pinch cracked black pepper

  • PREP

    25 mins

  • COOK

    1 hr 40 mins


    2 hrs 5 mins


  1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.


Calories: 226 kcal
Carbohydrates: 33.6 g
Cholesterol: 0 mg
Fat: 8.9 g
Fiber: 7 g
Protein: 6.7 g
Sodium: 502 mg