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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 tablespoon coconut oil Chickpeas are the star of this dish. They add protein and texture. The coconut milk brings a creamy richness, making each bite feel indulgent. Coconut oil gives a lovely flavor and helps cook the onions. - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 inch ginger, grated Onion, garlic, and ginger form the flavor base. They create a warm and inviting aroma. Sautéing them together unlocks their natural sweetness. This mix adds depth to the curry and makes it truly flavorful. - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin - 1 teaspoon coriander Spices are key to any curry. The curry powder adds heat and earthiness. Turmeric gives a beautiful golden color and has health benefits. Cumin and coriander add warmth and a hint of citrus. - 1 bell pepper, diced (red or yellow for color) - 1 cup spinach, fresh or frozen - Juice of 1 lime - Fresh cilantro for garnish (optional) Bell pepper adds crunch and color to the dish. Spinach is a great way to sneak in greens. The lime juice brightens the flavors, making it fresh. A sprinkle of cilantro at the end adds an extra pop. {{ingredient_image_1}} 1. Sautéing the onion: Start by heating coconut oil in a large pan over medium heat. Add the finely chopped onion. Sauté it for about 5 to 6 minutes. You want it to become translucent. 2. Adding garlic and ginger: Next, stir in the minced garlic and grated ginger. Continue to sauté for 1 to 2 minutes. You will smell a wonderful aroma as they cook. 1. Mixing in spices: Now, add the curry powder, turmeric, cumin, and coriander to the pan. Stir well to coat the onions. Cook this mixture for 1 minute to bring out the spices' flavors. 2. Incorporating coconut milk and chickpeas: Pour in the can of coconut milk. Then, add the drained chickpeas and diced bell pepper. Stir everything to combine well. 1. Simmering and blending flavors: Bring your mixture to a gentle simmer. Reduce the heat and let it cook for about 10 to 15 minutes. This will help the flavors meld together nicely. Remember to stir occasionally to prevent sticking. 2. Adding spinach at the right time: If you are using frozen spinach, add it in the last 5 minutes of cooking. If you have fresh spinach, stir it in just before serving. It will wilt quickly and add a lovely green color. 1. Seasoning adjustments: Taste the curry and season with salt and pepper. Add lime juice to brighten the dish. You can adjust the spices based on your preference. 2. Plating and garnishing: Serve your Coconut Curry Chickpeas hot. Lay it over steamed rice or quinoa. If you like, add fresh cilantro on top for a nice touch. Enjoy your meal! To make your Coconut Curry Chickpeas even tastier, you can adjust the spice levels. Start with one tablespoon of curry powder. If you like heat, add a pinch of cayenne pepper. For a milder taste, reduce the curry powder or leave it out. The type of coconut milk you use matters too. Full-fat coconut milk gives a rich, creamy texture. Light coconut milk will work, but it may lack flavor. Look for brands that use minimal additives for the best taste. When cooking, sautéing the onion first helps build flavor. This method brings out the sweetness. Boiling can make your dish soggy and bland. Aim for a nice, gentle simmer after adding the coconut milk and chickpeas. To achieve the right consistency, watch the cooking time. You want a thick, stew-like texture. If it's too runny, let it simmer longer. If it’s too thick, add a splash of water or more coconut milk. Coconut Curry Chickpeas pair well with rice or quinoa. Both options soak up the sauce nicely. Serve the dish hot, piled on a plate of fluffy rice. For garnishes, fresh cilantro adds color and flavor. You can also squeeze extra lime juice over the top. This adds brightness and balances the spices. Enjoy your meal! Pro Tips Use Fresh Spices: Freshly ground spices provide a more vibrant flavor compared to pre-ground ones. Consider grinding your spices just before use for maximum aroma. Balance the Flavors: Adjust the lime juice to your personal taste; a little extra acidity can brighten up the dish and balance the richness of the coconut milk. Add Protein: For a heartier meal, consider adding diced chicken or tofu. Just cook them before adding the coconut milk to ensure they are properly cooked through. Experiment with Veggies: Feel free to add other vegetables like zucchini or sweet potatoes. They will add different textures and flavors to your curry. {{image_2}} You can easily make this dish vegan and gluten-free. The base is naturally plant-based, so you're already on the right track. Just ensure any seasoning or broth used is gluten-free. For protein substitutes, try adding tofu or tempeh. These options soak up flavors well and give you a nice texture. Experiment with spices to change the dish's punch. Consider adding garam masala for warmth or smoked paprika for a subtle kick. You can also try fresh herbs like basil or mint to add freshness. For veggies, swap bell peppers for zucchini or carrots. Each choice brings a new twist to the dish and keeps things fun! Incorporating traditional ingredients can elevate your curry. For an Indian twist, add some peas or potatoes. If you want to blend cultures, try using miso paste for a Japanese flair. It gives a rich depth. Mixing in elements from different cuisines can create exciting fusion dishes. Use your creativity and explore various flavors! After you cook Coconut Curry Chickpeas, let them cool down. Store leftovers in an airtight container. This keeps the dish fresh. You can keep it in the fridge for about 3 to 4 days. Make sure to check for any off smells before eating. If it smells fine, it's good to go! To freeze this tasty dish, let it cool completely first. Then, transfer the curry to freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, take it out of the freezer and place it in the fridge overnight to thaw. When it's time to eat again, you can use different methods to reheat your curry. The microwave is quick and easy. Just heat it in short bursts, stirring in between. You can also use a pot on the stove. Heat it over low to medium heat, stirring often. If the curry seems thick, add a splash of water or coconut milk. After storage, taste and adjust the flavors if needed. You might want to add a bit more lime juice or spices. Enjoy your meal! What to serve with Coconut Curry Chickpeas? I love serving Coconut Curry Chickpeas over steamed rice or fluffy quinoa. These options soak up the curry sauce well. You can also add a side of naan bread for a fun twist. Fresh cilantro on top adds color and flavor. Can I use dried chickpeas instead of canned? Yes, you can use dried chickpeas! Just soak them overnight and cook until tender. This may take longer, but it gives a great texture. Make sure to adjust the cooking time in your recipe. How to make Coconut Curry Chickpeas spicier? To spice things up, add fresh chili or red pepper flakes. You can also use spicy curry powder. Start with a little, then taste as you go. This lets you control the heat level. Can I add protein to the dish? Absolutely! You can add chicken, shrimp, or tofu. If using chicken, cook it first before adding the other ingredients. For tofu, add it toward the end to let it soak up the flavors. Caloric content and nutritional breakdown One serving of Coconut Curry Chickpeas contains about 300 calories. It has 12 grams of protein and 15 grams of fat. The dish is rich in fiber, thanks to chickpeas. Health benefits of chickpeas and coconut milk Chickpeas provide protein and fiber, supporting digestion. Coconut milk adds healthy fats and vitamins. Together, they make this dish both tasty and nutritious. Enjoying this meal can help keep you full and satisfied. In this blog post, we explored how to make Coconut Curry Chickpeas. We covered ingredients like chickpeas, coconut milk, and spices. I shared step-by-step instructions to build rich flavors and tips for enhancing your dish. You can also adjust this recipe for dietary needs or regional tastes. Coconut Curry Chickpeas is easy and tasty. You'll create a dish that is healthy and satisfying. Remember, cooking is about trying new things and having fun. Enjoy your meal!

Coconut Curry Chickpeas

A flavorful and creamy coconut curry dish with chickpeas and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 bell pepper diced (red or yellow for color)
  • 1 cup spinach, fresh or frozen
  • to taste salt and pepper
  • 1 lime juice
  • optional fresh cilantro for garnish

Instructions
 

  • In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5-6 minutes.
  • Stir in the minced garlic and grated ginger. Sauté for an additional 1-2 minutes until aromatic.
  • Add the curry powder, turmeric, cumin, and coriander to the pan. Stir well to coat the onions, cooking for 1 minute.
  • Pour in the coconut milk, followed by the drained chickpeas and diced bell pepper. Stir to combine.
  • Bring the mixture to a gentle simmer, reduce the heat, and let it cook for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.
  • If using frozen spinach, add it in during the last 5 minutes of cooking; if using fresh spinach, stir it in just before serving until wilted.
  • Season with salt, pepper, and lime juice to taste. Adjust spices as desired.
  • Serve hot over steamed rice or quinoa, garnished with fresh cilantro if desired.

Notes

Serve over rice or quinoa for a complete meal.
Keyword chickpeas, curry, gluten-free, vegan