Curried Beans & Chickpeas

Vegan Curried Beans & Chickpeas

You know those people on instagram who post pics of their perfect looking meals that makes you feel like you’re failing at life?  I’m not one of those people.

In fact, I’m not really into food photography at all. Which is quite inconvenient, since I write a food blog. Give me an adorable pitbull or an epic view with a bottle of wine. But food…urgh. Don’t get me wrong – I like to look at other people’s beautifully styled (probably with a stylist) pics, for sure. But honestly I’m too busy trying to eat whatever I’ve made to fuss over the right lighting.

I’ve decided, though, that this can be my trademark. Part Time Veggie: great blog, some (hopefully) amazing recipes and…um, average photos. I’m like the every man of food photography, the representative of the people. I thought I should find an inspiring quote to support this theory, and this is what my google search turned up.

Great people talk about ideas, average people talk about things, and small people talk about wine. Fran Lebowitz

Excuse me while I tap into my smallest self and reinvent this blog to celebrate the grape.

In the meantime, look past the average photo and give this vegan ‘mastermix’ a try – we call it a mastermix because you can make it on a Sunday night and use it in an endless variety of ways for weekday lunches: as a filling for lettuce cups, in wraps, mixed with avo, spinach and rocket as a legume salad, or over a bowl of brown rice if you’re in the mood for comfort food. It’s super versatile, has tons of protein and is kind to the cows.

Vegan Curried Bean & Chickpeas Mastermix


  • 1 chopped onion
  • 2 tsp crushed garlic
  • 1 tsp fresh ginger
  • 2 tsp fresh chilli (if desired)
  • 2-3 tsp curry powder (I use garam masala but any kind will do)
  • 2 cans chopped or whole tomatoes (I use the kind with chill and herbs)
  • 1 can chickpeas, drained
  • 1 can butter beans, drained
  • 1 tbsp lemon juice
  • Handful of chopped parsley or coriander


  1. Saute the onion, garlic, ginger and chill for 3-4 mins or until onion is translucent.
  2. Add curry powder and stir to coat onions.
  3. Add cans of tomatoes and simmer for 4-5 minutes or until mixture thickens slightly.
  4. Add beans, chickpeas and salt to taste – stir to coat evenly.
  5. Simmer for 5 minutes.
  6. Turn off heat and stir in fresh  herbs and lemon juice.
  7. Get creative with your mastermix!


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