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You’ll love the bold, fragrant, and warm spices with tender, nutty chickpeas hugged by a creamy, slightly sweet, and luscious tomato and coconut milk sauce.
We developed this coconut chickpea curry so that you can make it with easy-to-find ingredients in less than 30 minutes without compromising flavor and texture.
⭐️ Ingredients
1 tablespoon olive oil substitute your favorite oil
1 large onion chopped
3 cloves garlic grated
1 inch ginger grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
¼ teaspoon red pepper flakes
3 cans (15 ounces each) (720 grams) chickpeas or 4½ cups cooked chickpeas
1 cup (250 grams) vegetable stock add more if you want a thinner curry
1 can (15 ounces) (400 grams) crushed tomatoes
1 can (14 ounces) (400 grams) coconut milk full-fat
1 teaspoon salt
2 twists black pepper
1 teaspoon garam masala
1 tablespoon sugar optional
SERVE IT WITH
1 squeeze of lemon + basmati rice or naan, cilantro, and a dollop of yogurt
INSTRUCTIONS
Heat 1 tablespoon olive oil in a large skillet. Add 1 large onion (chopped) and fry it gently for 3 minutes.
Next, add 3 cloves garlic (grated) and 1 inch ginger (grated) and fry for 1 more minute.
Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, and ¼ teaspoon red pepper flakes and stir for about a minute or until you smell their fragrant aroma.
Add 3 cans (15 ounces each) chickpeas (drained and rinsed), 1 cup vegetable stock, 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk, then season with 1 teaspoon salt and 2 twists black pepper.
Simmer on medium heat for 15 to 20 minutes or until you reach your desired consistency. Stir occasionally to prevent the curry from sticking to the pan.
Turn the heat off, stir in 1 teaspoon garam masala, then taste and adjust for salt and spices.
At this stage, you can add 1 tablespoon sugar if you feel it's necessary.
Serve with naan, roti, basmati rice, or cauliflower rice, and 1 squeeze of lemon or lime juice.
Optionally, add a dollop of yogurt and garnish with some fresh cilantro.
Optionally, you can add 2 handfuls of spinach 3 minutes before the curry is done simmering.
❤️ Nico & Louise
#chickpeas #onepotmeal
