Here’s a warm, flavorful, and nourishing recipe for Coconut Curry Chickpeas—perfect for a meatless meal that doesn’t skimp on flavor. 🥥🍛🌿
🍛 Coconut Curry Chickpeas
Ingredients:
- 1 tbsp coconut oil or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp chili flakes (optional)
- 2 cans (15 oz) chickpeas, drained & rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup crushed tomatoes (or tomato puree)
- Salt & black pepper, to taste
- 1 tbsp lime juice (optional, for brightness)
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions:
- Sauté the Aromatics:
- Heat oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger, and cook for 1 more minute.
- Add Spices:
- Add curry powder, turmeric, cumin, and chili flakes (if using).
- Toast spices for 30 seconds to bloom their flavor.
- Add the Base:
- Pour in coconut milk and crushed tomatoes.
- Stir well and bring to a gentle simmer.
- Chickpeas In:
- Add chickpeas and season with salt and pepper.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.
- Finish:
- Stir in lime juice for a pop of freshness (optional).
- Adjust seasoning to taste.
- Serve:
- Spoon over fluffy rice or pair with warm naan.
- Garnish with fresh cilantro.
Would you like an image of this dish in the same visual style as the other recipes? I can generate one with rich golden curry and creamy chickpeas served over rice or in a bowl!
