Coconut Curry Chickpeas Recipe

Nothing beats a warm, comforting bowl of coconut curry chickpeas. This dish is creamy, rich, and packed with aromatic spices that bring depth to every bite.

Whether you're looking for a quick weeknight meal or something to impress your friends, this recipe is a winner.

Plus, it’s naturally vegan, budget-friendly, and loaded with protein and fiber.

Let’s get cooking!

Ingredients:

For the Base:

• 2 tablespoons coconut oil (or any neutral oil)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 small tomato, diced (or 1/2 cup canned diced tomatoes)

Spices:

• 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika (for color and mild heat)

• 1/2 teaspoon cayenne pepper (optional, for spice)

• 1 teaspoon garam masala

• Salt and black pepper to taste

Main Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)

• 1 can (14 oz) coconut milk (full-fat for best results)

• 1/2 cup vegetable broth or water (adjust for desired consistency)

• 1 tablespoon tomato paste (adds depth and richness)

• 1 teaspoon maple syrup or sugar (balances flavors)

• Juice of half a lime (for freshness)

Optional Additions:

• 1 cup spinach or kale (for extra greens)

• 1/2 cup diced bell peppers (adds sweetness and crunch)

• Fresh cilantro for garnish

• Cooked rice or naan for serving

Step-by-Step Instructions:

1. Sauté the Aromatics

Heat the coconut oil in a large pan over medium heat. Once hot, add the cumin seeds (if using). Let them sizzle for about 30 seconds until fragrant. Then, add the diced onion and cook for 3–4 minutes until soft and translucent.

Next, stir in the minced garlic and grated ginger. Sauté for another minute, stirring frequently, so they don’t burn. Add the diced tomatoes and cook for 3–4 minutes until they break down and become jammy.

2. Bloom the Spices

Lower the heat slightly and add the ground cumin, coriander, turmeric, paprika, cayenne (if using), and garam masala. Stir well to coat the onions and tomatoes in the spices. Let them cook for about a minute to deepen their flavors.

3. Add the Chickpeas and Liquids

Toss in the chickpeas and stir until they’re coated in the spice mixture. Pour in the coconut milk and vegetable broth. Add the tomato paste and maple syrup or sugar. Stir everything together and bring it to a gentle simmer.

4. Simmer and Thicken

Let the curry simmer uncovered for 10–15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If it gets too thick, add a splash of water or broth. If adding spinach or kale, stir it in during the last few minutes of cooking until wilted.

5. Final Touches

Taste and adjust the seasoning. Add salt, black pepper, or a bit more spice if needed. Squeeze in fresh lime juice for a bright finish.

6. Serve and Enjoy!

Garnish with fresh cilantro and serve over fluffy rice or with warm naan. Enjoy the rich, creamy goodness!

Tips for the Best Coconut Curry Chickpeas:

• Use full-fat coconut milk for the creamiest texture.

• Toast the spices before adding liquid to bring out their full flavor.

• Make it ahead! This dish tastes even better the next day as the flavors deepen.

• Customize it with your favorite veggies like carrots, zucchini, or sweet potatoes.

This coconut curry chickpea dish is pure comfort in a bowl. It’s rich, hearty, and packed with flavors that will keep you coming back for more.

Give it a try and let me know how it turns out!💖👇🍽