Curried Chickpeas With Tart Cherries, GF, Vegan

Recently on Facebook, I saw an interesting post about an anti-inflammatory dish, Curried Chickpeas with Tart Cherries.  I love cherries including tart cherries. Tart Cherries are little powerhouses fighting inflammation. Most diseases like arthritis and heart disease are inflammatory conditions.  Sonia and Alex at A Couple of Cooks, believe that food can be medicine.  I agree.

They made this simple curry packed full of anti-inflammatory foods like chickpeas, kale, turmeric, ginger, brown rice, and tomatoes.  I had to give it a try.   It was simple to make and quite tasty.  I’ve added it to my recipes that I use frequently.  My only substitution was fresh tomatoes instead of canned. I like to limit my use of canned food due to concerns over BPA and other contaminants.

Even if you don’t care about inflammation, I think you’re going to love this inexpensive and yummy dish.


Carol's Kitchen Red Fruit

Curried Chickpeas With Tart Cherries

Serves 4 – 6

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.



  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 3/4 cup dried Montmorency tart cherries
  • 1 small bunch kale
  • 2 15-ounce cans chickpeas
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 28-ounce can diced tomatoes
  • 15-ounce can full-fat coconut milk
  • 1 teaspoon kosher salt
  • Brown rice, to serve


Curried Chickpeas With Tart Cherries


  1. Prepare brown rice according to package instructions
  2. Roughly chop tart cherries
  3. Chop the kale
  4. Drain & rinse the chickpeas
  5. Heat the olive oil in a large nonstick skillet over medium-high heat and saute onion 5 minutes
  6. Add the garlic and sauté 1 minute
  7. Add the curry powder, turmeric, and ginger and stir for 30 seconds
  8. Carefully add the tomatoes and coconut milk
  9. Bring to a boil, and then reduce heat to a simmer
  10. Add the chickpeas, kale, cherries, and salt
  11. Simmer for about 15 minutes until the kale is wilted and tender, and the curry is slightly thickened
  12. Taste and add salt to taste
  13. Serve with cooked brown rice

Recipe courtesy of Sonja Overhiser,




Curried Chickpeas With Tart Cherries





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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

8 thoughts to “Curried Chickpeas With Tart Cherries, GF, Vegan”

  1. Hi Carol, my Dad was the one who taught me that sour cherries were good for inflammation. When he started to get stiff and sore joints he went on a mission to find foods that will help… This is a recipe I would like to try, but I’m not sure I can find dried sore cherries here, although there is no shortage of sore cherry juice on the shelves…. I much prefer freshly chopped tomatoes too, the taste so much better than tinned. I do keep tinned ones in for emergencies though.

    Thank you fpor linking up with #keepingitreal.


  2. Carol, we both did chickpeas this week. Love them (get a lot of my protein from legumes), and this curry looks wonderful! ##MMBH

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