PizzaVegan Logo

Bunny Chow

Posted on January 11, 2021

Bunny Chow.jpg

Recipe provided by Elaine Toner, The Recovery Habit

Plant-based personal chef and health coach Elaine Toner, founder of The Recovery Habit, once owned a food truck called Homage Street Food, which served up street food dishes from around the world—including this chickpea curry from South Africa. “Bunny chow is basically half a bread loaf filled with curry,” Toner explains. “It's cheap, fragrant, hearty and delicious!”


4 c. (2 cans) of chickpeas, rinsed

1 large onion

1 large knob ginger, minced

6 cloves garlic

1 tbsp. tomato paste

2 c. vegetable stock

1 c. coconut milk

2 tbsp. curry powder (mild or hot)

1 tsp. turmeric

1 tsp. chili flakes (optional)

Handful cilantro, for garnish

Sesame seeds and flaxseeds, for garnish

Salt and pepper to taste

1 lime, juiced

Bread loaf or bread bowls, for serving

Sweat the onion and ginger for 10 minutes over low heat. Add the garlic and sweat 2 minutes. Add the tomato paste, chickpeas, coconut milk, stock and spices. Bring to a boil. Lower heat and simmer for 20 minutes. Finish with lime juice, and season to taste. Garnish with cilantro, sesame seeds and flaxseeds. Serve in a bread loaf or bread bowl. Serves 4.

Notes: In place of chickpeas, you can substitute any bean or lentil. Toner prefers to use a Jamaican curry blend for spicier results, but you can also use a mild blend.

Return to recipes