thrive recipes

Sun-dried Tomato & Chickpea Curry

This is one of our all time favourite recipes. The combination of the spicy chickpea curry with the natural sweetness of the sun-dried tomatoes is really unexpected, but delicious. 

sun-dried tomato & chickpea curry

Servings: 2
Calories: 618kcal
Author: Alex


  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 brown onion, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 2 tbsp garam masala
  • 240 g chickpeas, drained
  • 100 g sun-dried tomatoes
  • 1 cup vegetable stock, or Massel 'chicken' stock
  • 160 ml coconut milk
  • 2 tbsp sweetener, stevia or blackstrap molasses
  • 100 g pak choy
  • 100 g snowpeas
  • Lemon and fresh coriander to garnish, if you have some handy
  • Optional - rice to serve


  • In a heavy based pan, over a medium heat, saute the garlic, onion and ginger until soft and translucent.
  • Add the garam masala, and cook until fragrant.
  • Add the chickpeas, sun-dried tomatoes, stock, coconut milk and stevia. Turn the heat down to low and allow to cook for 30 to 40 minutes until rich and creamy.
  • Taste and season with salt and extra stevia if needed.
  • For the greens: If fresh and young, simply boil a kettle of water and pour over the greens in a metal colander to lightly blanch.
  • To serve: place curry in a bowl, top with greens and garnish with lemon and coriander. Serve with a side of steamed rice if you like.


Calories: 618kcal | Carbohydrates: 90g | Protein: 22g | Fat: 29g | Saturated Fat: 16g | Sodium: 648mg | Potassium: 2504mg | Fiber: 20g | Sugar: 29g | Vitamin A: 69.9% | Vitamin C: 93.9% | Calcium: 21.4% | Iron: 68.3%

Recipe Notes

Chickpeas are a great source of protein, as well as folate. They’re one of the healthiest and most versatile ingredients on a plant-based diet. Keep a couple of BPA-free tins in the pantry to add to a curry, salad, or make some quick and easy hummus.