Name: Coconut Curry Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1-2 tbsp vegetable oil; 1 onion, finely chopped; 4 mini orange or red sweet peppers, finely chopped; 3 garlic cloves, minced; 1 inch ginger, freshly grated; 2 tbsp curry powder, or to taste; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp tumeric; 1/2 tsp red pepper flakes; 14 oz canned or fresh diced tomatoes; 30 oz canned chickpeas, rinsed and drained; 1 tbsp lime juice; 14 oz canned coconut milk; salt and pepper, to taste; cilantro, for garnish; rice or naan bread, to serve

Coconut Curry Chickpeas Recipe

Rating 5.0

| 1

| Last Updated on March 21, 2024

Coconut curry chickpeas is a delightful blend of chickpeas, aromatic spices, and creamy coconut, creating a rich and exotic curry. This vegan dish offers a harmonious fusion of flavors, delivering a taste of the tropics with every bite. ItвЂ™s the perfect quick and satisfying meal that's both flavorful and nutritious.

Dinner

Indian

ingredients

steps

minutes

Ingredients

Servings:

1-2 tbsp

vegetable oil

onion, finely chopped

mini orange or red sweet peppers, finely chopped

garlic cloves, minced

inch ginger, freshly grated

2 tbsp

curry powder, or to taste

1 tsp

ground cumin

1 tsp

ground coriander

1/2 tsp

tumeric

1/2 tsp

red pepper flakes

14 oz

canned or fresh diced tomatoes

30 oz

canned chickpeas, rinsed and drained

1 tbsp

lime juice

14 oz

canned coconut milk

salt and pepper, to taste

cilantro, for garnish

rice or naan bread, to serve

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Directions 8 steps | 40 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large pan or skillet over medium heat, heat the vegetable oil. Add the chopped onion, and mini peppers and sauté for a few minutes until it becomes translucent.

Coconut Curry Chickpeas Recipe: In a large pan or skillet over medium heat, heat the vegetable oil.

Step 3

Stir in the minced garlic and grated ginger. Sauté for an additional minute until fragrant.

Coconut Curry Chickpeas Recipe: Stir in the minced garlic and grated ginger.

Step 4

Add the curry powder, ground cumin, ground coriander, ground turmeric and red pepper flakes. Cook, stirring continuously, for about 1-2 minutes to toast the spices and develop their flavors.

Coconut Curry Chickpeas Recipe: Add the curry powder, ground cumin, ground coriander, ground turmeric and red pepper flakes.

Step 5

Pour in diced tomatoes and cook for a few minutes until the liquid has reduced, and the mixture thickens.

Step 6

Add the drained and rinsed chickpeas and lime juice to the pan, stirring to combine them with the tomato and spice mixture.

Coconut Curry Chickpeas Recipe: Add the drained and rinsed chickpeas and lime juice to the pan, stirring to combine them with the tomato and spice mixture.

Step 7

Pour in the can of coconut milk and stir to combine. Allow the mixture to simmer for about 10-15 minutes, or until the chickpeas are heated through and the sauce has thickened slightly. Season the curry with salt and pepper to taste.

Coconut Curry Chickpeas Recipe: Pour in the can of coconut milk and stir to combine.

Step 8

Serve your coconut curry chickpeas over cooked rice or with naan bread. Garnish with fresh cilantro for added flavor and color. Enjoy! (See notes 2.)

Coconut Curry Chickpeas Recipe: Serve your coconut curry chickpeas over cooked rice or with naan bread.

Notes:

If the curry gets too thick, add a little water to reach your desired consistency.
This dish is perfect for four servings and can be made in around 25-30 minutes. It's a versatile and delicious meal option, especially for those who prefer vegetarian or vegan dishes.

Nutrition Per Serving

View All

CALORIES

625

FAT

33.7 g

PROTEIN

20.5 g

CARBS

69.8 g