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To make coconut curry chickpeas, gather these main ingredients: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 tablespoon coconut oil (or vegetable oil) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon red curry paste - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 tablespoon brown sugar - 1 cup vegetable broth - 1 cup spinach (fresh or frozen) - Juice of 1 lime - Salt and pepper to taste - Fresh cilantro for garnish These ingredients bring a rich and creamy flavor to the dish. The chickpeas add protein and fiber, making this meal wholesome and filling. You can enhance the flavors with these optional ingredients: - 1 bell pepper, chopped - 1 carrot, sliced - 1 tablespoon soy sauce or tamari - Fresh chili for heat - Chopped green onions for garnish These additions can make the dish more colorful and add extra crunch. They also let you adjust the flavor to your liking. To cook this dish, you will need: - A large pot or skillet - A cutting board - A sharp knife - A wooden spoon or spatula - Measuring cups and spoons - A can opener Having the right tools makes cooking easier and more enjoyable. The large pot helps you mix everything well, while the cutting board keeps your workspace tidy. {{ingredient_image_1}} Start by heating coconut oil in a large pot over medium heat. Add the finely chopped onion. Sauté the onion until it turns translucent, which takes about five minutes. This step builds a nice base for your dish. Next, add minced garlic and grated ginger. Cook them for one more minute. You want to smell those lovely aromas! Now, it’s time for the spices. Add red curry paste, ground cumin, and turmeric to the pot. Stir these in well. This helps the spices bloom. Cook the mixture for about two minutes. You will see the color change, and that’s a good sign! Pour in one can of coconut milk and one cup of vegetable broth. Stir everything together to mix it well. Now, it’s time to add the star of the show: the chickpeas! Use two cans, drained and rinsed. Toss them into the pot along with one tablespoon of brown sugar. Add salt and pepper to taste. Bring this to a gentle simmer. Let it cook for 15 to 20 minutes, stirring occasionally. The chickpeas will soak up all those amazing flavors. If you are using fresh spinach, add it in the last five minutes of cooking. For frozen spinach, add it in with the chickpeas. This way, the spinach stays bright and fresh. Once the cooking time is up, squeeze in the juice of one lime. Stir well and taste it. Adjust seasoning if you need to. Finally, serve your coconut curry chickpeas hot, garnished with fresh cilantro. Enjoy your flavorful vegan delight! You can change the heat in your coconut curry. Start with one tablespoon of red curry paste. If you like it spicy, add more. Taste as you go. This lets you find the right level for you. Remember, you can always add more, but it's hard to take it away. To boost flavor, try adding lime juice at the end. It brightens the dish. Fresh cilantro also adds a nice touch. You can mix in other veggies too. Bell peppers or carrots work well. They add color and crunch. Don't forget to season with salt and pepper to taste. This brings all the flavors together. One mistake is not cooking the spices enough. Always bloom your spices for a few minutes. This helps unlock their full flavor. Also, watch the cooking time. Overcooking spinach can make it mushy. Add it in at the right time. Lastly, don't skip the lime juice. It adds a fresh kick that you don't want to miss! Pro Tips Adjust the Spice Level: If you prefer a milder curry, start with half the amount of red curry paste and add more to taste as it cooks. Use Fresh Herbs: Adding fresh herbs like basil or mint along with cilantro can elevate the flavor profile of the dish. Make it Creamier: For a creamier texture, blend a portion of the chickpeas into the sauce before adding the remaining chickpeas back in. Serve with Sides: This dish pairs beautifully with jasmine rice or naan to soak up the delicious curry sauce. {{image_2}} You can easily swap ingredients in this recipe. If you need a nut-free option, avoid coconut milk. Use oat milk or soy milk instead. For gluten-free, ensure all your sauces are gluten-free. You can also use fresh herbs like basil if you prefer a different flavor. Chickpeas are great, but you can try other proteins too. Tofu works well and absorbs flavors nicely. Tempeh adds a nice texture and protein boost. If you want a meaty option, chicken or shrimp can be used. Just adjust cooking times as needed. You have options for cooking this dish. You can use a slow cooker for a hands-off approach. Just add all ingredients and cook on low for 6-8 hours. An Instant Pot is another fast option. Sauté first, then pressure cook for about 10 minutes. Each method gives you a tasty result! After cooking, let your coconut curry chickpeas cool down. Once cooled, transfer them to an airtight container. Store them in the fridge for up to 4 days. Make sure to label your container with the date. This way, you know when to enjoy your delicious meal again. You can freeze coconut curry chickpeas for later use. Pour the cooled curry into a freezer-safe container. Leave some space at the top, as the liquid expands when frozen. Seal and label the container. Your chickpeas will stay fresh in the freezer for up to 3 months. To use, thaw in the fridge overnight before reheating. To reheat, you can use a pot or microwave. If using a pot, heat over medium-low, stirring often. Add a splash of water or broth if it looks too thick. For the microwave, place in a microwave-safe dish. Cover it loosely and heat for 1-2 minutes. Stir halfway to ensure even warming. Enjoy your meal hot! Yes, you can use dried chickpeas. However, they need extra time to cook. Soak them overnight and cook until tender before adding them to the curry. This gives you a fresh taste and a firmer texture. You can serve coconut curry chickpeas with rice, quinoa, or naan bread. A side salad can also add freshness. Try adding some roasted vegetables for more flavor and nutrition. Yes, this recipe is vegan-friendly. It uses coconut milk and chickpeas as the main ingredients. You can enjoy it without any animal products. It's a great option for plant-based diets. The coconut curry can last about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always reheat it gently before enjoying it again. We covered all the essential steps for making coconut curry chickpeas. You learned about the main and optional ingredients, equipment needed, and a detailed cooking guide. I shared tips for adjusting spice levels and avoiding common mistakes. You also saw how to customize the dish for different diets. Cooking is fun, and this recipe is easy to make. With practice, you will impress your friends and family. Enjoy your curry today!

Coconut Curry Chickpeas

A flavorful and creamy chickpea curry with coconut milk and spices.
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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 (or vegetable oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 tablespoon brown sugar
  • 1 cup vegetable broth
  • 1 cup spinach (fresh or frozen)
  • 1 lime Juice
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Heat coconut oil in a large pot or skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  • Add the red curry paste, cumin, and turmeric, stirring to combine with the onion mixture. Cook for about 2 minutes, allowing the spices to bloom.
  • Pour in the coconut milk and vegetable broth. Stir well to mix everything together.
  • Add the drained chickpeas and brown sugar to the pot. Season with salt and pepper. Bring to a gentle simmer and let cook for 15-20 minutes, stirring occasionally.
  • If using fresh spinach, add it to the pot in the last 5 minutes of cooking. If using frozen spinach, add it in with the chickpeas.
  • Once cooked, stir in the lime juice and adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the spice level by modifying the amount of red curry paste.
Keyword chickpeas, coconut, curry, vegetarian