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Curried Chickpea Perogies

Course 4. Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People


  • 1 pkg. (625g) Pelmen Foods Perogy
  • 2 tbsp. Canola oil
  • 1 Medium onion finely diced
  • 1 Large garlic cloves minced
  • 3 Medium ripe tomatoes diced
  • 1 tbsp. Curry powder
  • ¼ Vegetable broth
  • 1 can (540ml) Chickpeas, drained
  • 1/3 cup Fresh cilantro leaves
  • Possible Toppings: Sour Cream Greek Yogurt


  • Heat the oil in a large sauce pan over medium heat. Add onion, garlic and sauté for
  • 2 -3 minutes until soft and translucent.
  • Add tomatoes and sauté 6-8 minutes, breaking down tomatoes with a spoon. Cook until tomatoes have softened and released their juices.
  • Add broth, curry and chickpeas and stir until well incorporated. Cook for 12-15 minutes stirring occasionally until sauce has thickened.
  • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in chickpea mixture.
  • Garnish with cilantro and serve immediately.