Hi all and welcome back to The Fabulous Mommies (Home of Plant Based recipes)! I Made “Chickpea & Pinto Bean Curry with Broccoli & Peppers” today so I thought I’d share with all my savoury lovers! I actually made a few varieties but will share this one for now and the others sometime next week. Hope you have all been well! Tag a friend who might like this in our instagram page:




when you subscribe to the newsletter
  • 1 onion finely chopped
  • 1 to 2 tsp oil (optional)
  • 3 garlic cloves minced
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp pepper (optional for heat)
  • 2.5 tsp cumin
  • 2 tsp curry powder
  • 1 tbsp ground coriander
  • 1/4 tsp cinnamon
  • 1 tsp chili powder
  • 1/2 cup tomato sauce, marinara or crushed tomatoes
  • 1 15 oz. can coconut milk
  • 1 15 oz. can chickpeas drained and rinsed
  • 1 15 oz. can pinto beans drained and rinsed
  • 1.5 bell peppers chopped
  • 1.5 cups broccoli florets cut small
  • Fresh parsley or cilantro for serving


Add oil and onions to pan, cook until translucent. Add garlic, cook another min. Add spices and tomato, cook another min. Add coconut milk and beans, and simmer. Meanwhile while that is simmering, saute the broccoli florets and bell peppers in bit of oil or veggie broth until nearly crisp tender. Add them to the curry, stir, cook another couple minutes.

Credits: satisforest