Delish dishes, meal prep tips, and lifestyle ish.


Paleo-ish Delish Dishes, Meal Prep Tips, and Lifestyle Ish.

Spicy Chickpea Curry

You can smell the spices from here.

You can smell the spices from here.

Hold up. This website is called "Paleo-ish Perez" right? Aren't chickpeas NOT Paleo? Did cave men not eat chickpeas? What is Paleo anyway? Calm down. It's okay.

I'll let one of my favorite Paleo sites, Nom-Nom Paleo, explain what Paleo is and isn't. Yes, technically chickpeas are not considered Paleo. But the beauty of eating this way is that it's versatile and customizable to a wide range of diets and needs. And let's not forget, the point of eating healthy is to feel good, not constrained and stressed out. The "-ish" in Paleo-ish Perez is there for that wiggle room you need to make this your own.

Back to why this recipe is awesome. First, chickpeas are full of protein. You'll be satisfied all day with just a few scoops of this stuff. And it's spiced and flavorful from all the curry powder and seasonings. And, most important of all, for all you Whole Life Challengers, it's totally Whole Life appropriate! (I tweaked this recipe from one I found on Emmas Little Kitchen, an adorable food site!)


  • 1 tbsp coconut oil or avocado oil
  • 1 large onion, sliced thinly
  • 3 large garlic cloves, minced
  • 1 pinch piece of ginger, minced (I like less ginger, more garlic, but that's just me!)
  • 3 tsp curry powder (or 1 tsp cumin, 2 tsp garam masala. I opted for 3 tsp curry powder because I didn't have pure cumin or masala, and it still turned out well!)
  • 1/4 tsp cayenne pepper
  • 1 can chickpeas
  • 1 can diced tomatoes
  • 3 handfuls of spinach
  • salt to taste


  1. Place avocado oil (or coconut oil) in deep pan over medium head.
  2. Throw in onions and cook until translucent.
  3. Add garlic and ginger to the pan and cook for a few more minutes. Stir regularly so it doesn't burn.
  4. Add cayenne pepper and curry powder (or masala and cumin) to pan, making sure onions are coated with the powder.
  5. Drain and add chickpeas and stir well to coat with spices.
  6. Add diced tomatoes, liquid and all.
  7. Stir until all is mixed well.
  8. Turn burner down to medium-low head, cover pan with lid, and let it simmer for 20 minutes. Every 5 minutes or so, add a handful of spinach and stir until wilted.
  9. Eat and enjoy!

I love how comforting this recipe tastes. It has a nice, spiced, flavor that goes perfectly well with some shredded chicken (or solo, for all of my vegetarians out there!). I hope you enjoy it!

7.g fat/19.9g carbs/5.5g protein/126 calories (per 1 of 5 servings)

Note: I am not a nutritionist, and the above f/c/p breakdown is an estimate. Please consult a physician or dietician before embarking on a regimented diet.