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Chickpea Curry

WITH Sarah McCarthy

Dinner/Lunch • 35 Minutes • Serves: 4 • Cost: $14.50 ($3.60 per Serve)

A recipe with all of the elements - wholegrains (brown rice), protein (chickpeas), calcium source (light cream) and fibre (vegetables and chickpeas). This is a recipe to use when you have leftover vegetables that can be used to make something delicious! If preferred, add tofu as an extra protein and soy source that may help with menopausal symptoms. 


  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 400g crushed tomatoes
  • 1/2 tsp turmeric powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 cans chickpeas
  • 1 cup vegetable stock
  • 300mL light cream
  • 1 capsicum
  • 1 head of broccoli
  • 1 cup water
  • Instant brown rice (~450g)
  • Coriander (to garnish)


  1. Heat oil in a pot over medium heat. 
  2. Add onion and garlic, cook for 3 minutes until onion is translucent.
  3. Add spices (paprika, cumin, turmeric) and stir for 1 minute. 
  4. Add chickpeas, tomatoes and vegetable stock.
  5. Add vegetables (broccoli, capsicum). 
  6. Add 1 cup of water.
  7. Add cream.
  8. Bring to simmer then turn down the heat to medium and simmer for 15 minutes or until vegetables are cooked through and the sauce has thickened.
  9. Serve with brown rice and coriander.