• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nutritionicity

Eat. Well. Soon.

  • Cookbook
  • Recipes
    • Baked Goods
    • Breads and Crackers
    • Breakfast
    • Desserts
    • Juices and Smoothies
    • Main Dishes
    • No Bake
    • Plant-based Cheeses
    • Salads
    • Salsas and Dips
    • Side Dishes
    • Snacks
    • Soups
    • * Roundups *
  • Winery Visits
    • *All Virginia Wineries*
    • Fairfax County Wineries
    • Fauquier County Wineries
    • Loudoun County Wineries
    • Madison County Wineries
    • Orange County Wineries
    • Prince William County Wineries
    • Rappahannock County Wineries
  • Reviews
    • Product Face-offs
      • Breads and Crackers
      • Desserts
    • Food Products
  • Making Nutrition Simple
    • Quinoa
    • Helpful Hints
  • About Jana
    • Terms of Service
    • Privacy Policy
  • Contact

July 2, 2016 By Jana Leave a Comment

Curried Asparagus and Chickpeas (Gluten-free, Vegan / Plant-based)

  • Share
  • Tweet
Curried Asparagus and Chickpeas

Curried Asparagus and Chickpeas — Bringing you all of the deliciousness that a curry has to offer while serving up generous plant-based protein and fiber!

Curried Asparagus and Chickpeas make a tasty side dish or a flavorful and filling main course when served over quinoa or rice, or accompanied by a refreshing salad.  I love the taste that curry powder brings to dishes. Prior to my plant-based cooking days I would enlist curry in many a dish. For some reason it got lost when I began plant-based cooking. I have no idea why! A couple of weeks ago as I was chopping asparagus, ready to cook it up with my palate leading the way, my long-lost curry popped into my mind. I thought, yes, curry! Curry and asparagus! I’m sure this idea was realized by the fact that I love making a good asparagus stir-fry with turmeric. Curry powder is a blend of several spices. In my experience the usual suspects are coriander, cumin, fenugreek, chili peppers and turmeric. It’s all history from there!

Chickpeas are an excellent source of plant-based protein and many other nutrients (you can see those in my Chocolate Chickpea Bark post). And asparagus has so much to offer. The nutritional and health benefits of asparagus are quite numerous. I’ve listed some of the major benefits in my recipe for Roasted Asparagus with Vegan Avocado Cream. Another reason I love asparagus is how long it keeps when stored properly! To extend the longevity of asparagus I do three simple steps:

(1) Pick the freshest bunch you can find (stiff and sturdy stalks);

(2) Cut off the bottom 1/4-1/2 inch of the stalks;

Curried Asparagus and Chickpeas - Removing Asparagus Ends

Removing Asparagus Ends

(3) Place in a bowl or cup filled about 3/4 inch with filtered water in the refrigerator. Change the water every other day and it should remain sturdy and fresh up to one week.

Curried Asparagus and Chickpeas - Asparagus in Water

Asparagus in Water

Curried Asparagus and Chickpeas - Cutting Asparagus

Cutting Asparagus

Curried Asparagus and Chickpeas - Sautéed Chickpeas

Sautéed Chickpeas

Curried Asparagus and Chickpeas

Curried Asparagus and Chickpeas

Print
Curried Asparagus and Chickpeas (Gluten-free, Vegan / Plant-based)

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: Main Dishes, Recipes, Side Dishes

Author: Nutritionicity

Curried Asparagus and Chickpeas

Curried Asparagus and Chickpeas -- Bringing you all of the deliciousness that a curry has to offer while serving up generous plant-based protein and fiber!

Ingredients

  • 1 bunch fresh asparagus (about 1 pound washed, dried and cut into 1 inch lengths)
  • 1 can garbanzo beans (15 ounces, rinsed and towel dried)
  • 1/4 cup olive oil (divided)
  • 1/4 teaspoon red pepper flakes (more or less based on desired degree of spicyness)
  • sea salt (finely ground)
  • 4 cloves fresh garlic (minced)
  • 1/2 teaspoon sea salt (finely ground)
  • 1 teaspoon curry powder
  • 1/4 teaspoon paprika (a little more may be added if a smokier flavor is desired)
  • 1/4 teaspoon onion powder

Instructions

  • 1) Wash/rinse and dry asparagus and chickpeas (both can be dried by placing on a tea towel and gently rubbing). Cut asparagus into 1" lengths.
  • 2) In a medium/large skillet on a medium/high temperature, heat 2 tablespoons olive oil. Add chickpeas and sprinkle with red pepper flakes and sea salt. Gently stir for 2 minutes then lightly season again (this second seasoning can be skipped if a milder heat is desired). Brown for an additional 2 minutes then remove from heat, place in a bowl, and set aside.
  • 3) Heat remaining 2 tablespoons olive oil in skillet and saute garlic until golden brown. Add asparagus, sea salt, curry powder, paprika and onion powder, gently stir. Cook (3-5 minutes) until asparagus is just tender. Add in seasoned chickpeas and gently stir together. Serve warm as a side dish or over quinoa or rice.
6.3.1
https://nutritionicity.com/recipes/curried-asparagus-chickpeas/
Copyright 2019 Nutritionicity

Curried Asparagus and Chickpeas Collage

 

  • Share
  • Tweet

Filed Under: Main Dishes, Recipes, Side Dishes Tagged With: antioxidants, asparagus, chickpea, cooking, curry, dairy free, dinner, easy, Gluten Free, healthy fats, high fiber, iron, lactose free, magnesium, main dish, nutrient dense, olive oil, plant protein, potassium, side dish, soy free, vegan, vegetarian

Subscribe to Nutritionicity!

Previous Post: « Rosmarino Vegan Flatbread (Gluten-free, Plant-based, Easy)
Next Post: Arterra Wines – Taste & Tour »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to Nutritionicity!

Jana

Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Eat Well Be Well Cookbook Promotion

Search Nutritionicity

Featured on:

Nutritionicity Features

To find out more about where my recipes and articles have been featured, check out my About page!

Subscribe to Nutritionicity!

Most Recent Posts

Bakery Style Scones

Bakery Style Scones (Plant-based, Gluten-free, Refined Sugar-free)

Cashew Flour Chocolate Chip Cookies

Cashew Flour Chocolate Chip Cookies (Plant-based, Gluten-free, Oil-free)

Portobello Steak with Tomato Caper Sauce

Portobello Steak with Tomato Caper Sauce

12 Immune-boosting Plant-based Foods and Recipes

Immune-boosting Plant-based Foods and Recipes

Cinnamon Pear Cookies Plated

Cinnamon Pear Cookies (Plant-based, Gluten-free, Oil-free)

Baked Cheesy Cauliflower Gnocchi

Baked ‘Cheesy’ Cauliflower Gnocchi (Plant-based, Gluten-free)

Footer

Follow me on Instagram!

Follow Nutritionicity on Instagram!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube
Deliciousness and nutritiousness can coexist! Check out my About page for more information and to see where my recipes have been featured!

Copyright © 2023 · Nutritionicity - All Rights Reserved. | Terms of Service | Privacy Policy