Easy Chickpea-Date Curry with Potatoes

A family favorite topped with ground flax and raw pumpkin seeds

There are some recipes that become more than just meals—they become traditions. For my family, this Easy Chickpea-Date Curry with Potatoes is exactly that. I make it weekly, and it’s always greeted with excitement. Everyone loves it, and I especially love that it’s as nourishing as it is delicious.

This dish is naturally vegan-friendly (when I omit the ghee for my son) and full of grounding, healing ingredients. From the protein-packed chickpeas to the sweet, mineral-rich dates, every bite offers comfort and wellness. The flax and raw pumpkin seeds on top are more than a garnish—they help with healthy digestion and parasite cleansing, which I believe we all benefit from.

• It balances the spices beautifully.
• Healing ingredients: Every spice and topping adds a health benefit—from turmeric’s anti-inflammatory properties to flaxseed’s support for healthy elimination.
• Flexible: Serve over rice or quinoa, use coconut oil or ghee depending on your preference, and easily adjust the spices.

Ingredients:

 

For the Curry

• About 32 oz cooked chickpeas
• 1 medium red onion, sliced thin and diced
• 2 Roma tomatoes, flesh removed, sliced and diced
• 2 yellow potatoes, quartered and coarsely chopped
• 10 Medjool dates, pitted, sliced, and diced
• A little crushed garlic
• Brown rice or quinoa (for serving)
• A little raw coconut oil or ghee

For the Gravy

• ¼ cup chickpea flour (for slurry)
• Hot water (as needed to thin slurry)

Spices

• Pink salt
• Black pepper
• A dash of turmeric
• Smoked paprika
• A little cumin
• A little chopped rosemary

Toppings

• Ground flaxseed
• Raw pumpkin seeds

Method

1. Prepare the base
   In a medium cooking pot, warm a spoonful of coconut oil or ghee over medium heat. Add the onions and sauté until tender. To prevent burning, splash in a little water if needed—just enough to create a sizzle.
2. Season the onions
   Sprinkle in your spices—pink salt, black pepper, turmeric, smoked paprika, cumin, and rosemary. Let the spices bloom with the onions for a minute or two.
3. Build the curry
   Stir in the chickpeas, tomatoes, and dates. Give everything a good stir so the flavors mingle.
4. Add the potatoes
   Drop in the chopped potatoes and cover with a lid for two minutes. Keep an eye on the pot to prevent burning, adding a splash of water if it gets too dry.
5. Make the slurry
   In a separate cup, whisk ¼ cup of chickpea flour with hot water, adding gradually until smooth and pourable. Stir this slurry into the pot—this is the secret to creating a rich, mellow gravy.
6. Simmer
   Add about 2 ½ cups of water, reduce the heat to low, cover, and let the curry cook down until the potatoes are tender and starting to break apart. The sauce will thicken into a silky gravy with a subtle sweetness.

How to Serve

1. Place a bed of warm brown rice or quinoa in each bowl.
2. Generously spoon the chickpea-date curry over the grains.
3. Finish with a sprinkle of ground flaxseed and a small handful of raw pumpkin seeds.
4. Enjoy while it’s hot, and notice how your body feels nourished and comforted!

Health Highlights

• Chickpeas: High in plant protein and fiber, keeping you full and energized.
• Dates: Rich in minerals like potassium and magnesium; natural energy boosters.
• Potatoes: Provide slow-digesting carbs and vitamin C for sustained energy.
• Chickpea flour: Boosts protein, fiber, and creates a gut-friendly gravy.
• Flaxseed: Supports digestion and helps eliminate parasites.
• Pumpkin seeds: Packed with zinc, iron, and compounds that aid in parasite cleansing.
• Turmeric: Anti-inflammatory and immune-supporting.

This curry is more than a meal—it’s a weekly ritual of nourishment, family, and love. And fair warning—you’ll probably want seconds!

Tip: Double the recipe and save leftovers! The flavors deepen beautifully overnight, making it even more delicious the next day.