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Chickpea Curry

Chickpea curry with mango

Today we bring you a delicious recipe, Chickpea curry with mango, fit for vegans, packed with vitamins and fiber. To enjoy!


  • 300 g Cooked chickpeas
  • 2 Garlic cloves
  • 1 Small spring onion
  • 2g Cilantro
  • 2g Comino
  • 2 Curry leaves
  • 1 Small fresh chilli
  • 1 Small leek
  • 1 Small carrot
  • 1 Small celery
  • 1 Ground curry
  • 1 Ripe mango
  • 200g coconut milk
  • 5ml lemon juice
  • Ground black pepper
  • Sal
  • Extra virgin olive oil


Crush the garlic with a mincer, peeled ginger and chives. Wash and chop the vegetables. Remove the pulp from the mango and mash.

Heat the cumin in a frying pan with a little oil, coriander and curry leaves, until they release their scent. Add the garlic and chive paste and stir well over low heat for a few 8-10 minutes.

Incorporate the chopped vegetables. Lightly salt and pepper and add the curry mixture. Sauté over medium heat for 5 minutes and pour the mango pulp, coconut milk and stir well.

Bring to a boil, lower the heat and cover. Cook the whole ones 10 minutes. Add the chickpeas, stirring well, and cover again. Cook over low heat for a few 10 more minutes, adjusting the amount of liquid with water or broth if it gets too dry.

Add lemon juice at the end and correct the salt point. Serve with white rice.

To enjoy!

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