30 minutes

Chickpea Curry


  • Abbio Sauté Pan
  • Colander 
  • Cutting board
  • Measuring cups / spoons 
  • Mixing bowl
  • Microplane 
  • Stirring spoon 
  • Chef's knife 


    • Dice onion and set aside
    • Finely mince garlic, or use a microplane / fine grater to grate 
    • Repeat mincing with ginger 
    • Drain and rinse chickpeas and set aside 
    • Juice lime
    • Coarsely chop cilantro 


    • Place Sauté Pan over medium heat 
    • When surface of pan is warm, pour your spice mix into the pan and gently toast until fragrant - about 1-2 minutes
    • Add oil, garlic, and ginger to pan and cook until softened, another 1-2 minutes
    • Add coconut milk and stir to combine 
    • Add chickpeas to the pan, and bring heat to a simmer, cook for about 10 minutes until chickpeas start to soften
    • Add greens of choice and continue cooking until all of your ingredients are cooked to your liking 
    • Add half of the cilantro, and salt to taste
    • Finish with lime juice to your liking 
    • Serve over rice with lime wedges and the remaining cilantro