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Coronation Chickpea Recipe

Coronation Chickpea Recipe

For Plant Power Day, 7 March, we’re sharing our recipe for our Coronation Chickpea. We have this meal the most when we’re on-the-go! Each serving is packed with 5 servings of fruit and veg, so we know we’re taking care of our health. Inspired by the traditional British dish, this is a little tangy and spicy, tempered by coconut milk for a creamy finish.

It's super easy to make and always a crowd-pleaser. If you make it, please so please tag us @plantifullfood on social media so that we can see!


Makes 4 servings

Preparation time: 15 minutes

Cook time: 10 minutes



  • 340g green beans
  • 320g chickpeas

  • 320g sweet potato
  • 180g grain (we use buckwheat)
  • 100g tomato paste
  • 100g dried apricots, chopped
  • 150g coconut milk
  • 20g water
  • Juice of 2 limes
  • 20g mango chutney
  • 20g curry powder
  • 15g rapeseed oil
  • 8g (or 1 block) vegetable bouillon
  • Pinch of salt, paprika, parsley, and black pepper to taste



  1. Steam your sweet potato easily in the microwave by poking a few holes on the surface and microwaving for 6-8 minutes until the inside is soft. Careful, it will be hot when it comes out! We like to have it unpeeled, but if you don’t like the skin, you can peel it off
  2. In a medium pan, heat the water and vegetable bouillon until dissolved and hot
  3. Add all of the ingredients except for the grain
  4. Cook for 10 minutes
  5. Serve with the grain

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