• 1 and 1/2 tablespoon canola oil
  • Small Vidalia onion, thinly sliced
  • 1 clove garlic, minced
  • 7oz light coconut milk
  • 1 and 1/2 cups crushed tomatoes
  • 1 handful dried, pitted dates
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper (fresh is always better if you have it!)
  • 2 tsp crushed red pepper flakes (optional if you don't like spicy, add more if you want!)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 and 1/2 tablespoons Madras curry powder
  • 1 - 15.5 oz can Goya low sodium chick peas, drained
Happy New Year everyone! I hope you’ve started to follow all your resolutions successfully :) I made a few resolutions to myself for this upcoming year. The first is to try and completely remove red meat from my diet. I don’t really eat a lot of it any way, but that occasional burger that I love to have is being nixed. The second is to try to incorporate more beans into my diet. Historically I haven’t really been a big fan of beans, but have recently started to discover how tasty and unique they are in lots of dishes. They also provide lots of fiber and plant protein that my body needs. The third is to try an eat less high fat dairy (cry) – I’ve been substituting with lower fat cheese, low fat greek yogurt and fat free half and half.

The first dish I made in 2012 with beans was a delicious Chickpea Coconut Curry. I basically dug through my cabinets to see what I could throw together and I ended up making something REALLY tasty :) It’s a vegan dish too!


  1. Heat the canola oil and curry powder in a large non-stick saute pan over medium heat for 5 minutes. Make sure it does not smoke – this means that the curry powder is burning.
  2. Add the thinly sliced onion to the pan and saute for an additional 10 minutes (onions should become translucent and somewhat browned).
  3. Add the minced garlic and saute an additional 2 minutes. Stir in the chickpeas and saute for another 3 minutes (make sure they get covered in the oil).
  4. Add the coconut milk, crushed tomatoes, salt, pepper, cumin, cinnamon, tumeric,  and crushed red pepper flakes.
  5. Stir to combine well.
  6. Lower heat to medium-low and simmer covered for 20 minutes, giving a quick stir every few minutes. (Mixture should be slightly bubbling the whole time).
  7. Remove from heat and let cool 5 minutes before serving.

You could also serve this dish with traditional Indian bread like naan, or just eat it by itself. It’s delicious either way :)

Happy Eats!



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