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- 1 can (15 oz) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated Chickpeas are the star of this dish. They add protein and texture. Coconut milk brings creaminess and a rich flavor. Onions, garlic, and ginger form a fragrant base. Together, they create a lovely aroma as they cook. - 1 tablespoon red curry paste - 1 teaspoon ground cumin - 1 teaspoon turmeric powder Red curry paste gives this dish its warm spice. Cumin adds earthiness, while turmeric offers a vibrant yellow hue. These spices blend beautifully, creating a depth of flavor that excites the palate. - 1 bell pepper (red or yellow), chopped - 1 cup fresh spinach - Fresh cilantro, for garnish - Lime wedges, for serving Bell pepper adds sweetness and crunch. Fresh spinach wilts down, adding color and nutrients. Garnishing with cilantro brightens the dish. Lime wedges give a zesty kick when squeezed over the curry. These fresh additions round out the flavors and make each bite delightful. {{ingredient_image_1}} - Preparing the ingredients: Start by gathering all of your ingredients. You need 1 can of chickpeas, 1 can of coconut milk, 1 medium onion, 2 cloves of garlic, and 1 tablespoon of fresh ginger. Chop the onion finely. Mince the garlic and grate the ginger. Also, chop 1 bell pepper and rinse 1 cup of fresh spinach. - Heating oil and sautéing: In a large pan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion until it is translucent, which should take about 5 minutes. This step builds a great base for your curry. - Adding spices and coconut milk: Next, stir in the minced garlic and grated ginger. Cook these for another minute until they smell amazing. Add 1 tablespoon of red curry paste, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Stir well and let the spices cook for 2 minutes. This allows the flavors to bloom. - Incorporating chickpeas and vegetables: Pour in the coconut milk and bring the mixture to a simmer. Once simmering, add the drained and rinsed chickpeas along with the chopped bell pepper. Cook everything for about 10-12 minutes, or until the bell pepper is tender. This will create a rich and creamy texture. - Adding spinach: After the bell pepper is tender, stir in the fresh spinach. Cook until the spinach wilts, which should take about 2-3 minutes. This step adds color and nutrition to your dish. - Serving suggestions: Remove the pan from heat and let it stand for a minute. Serve the curry in shallow bowls. Garnish with fresh cilantro and a lime wedge on the side for a zesty kick. For a complete meal, pair it with a bowl of jasmine rice. Enjoy your flavorful plant-based delight! To get the best flavor from your Coconut Curry Chickpeas, start with fresh ingredients. Fresh garlic and ginger add a nice kick. Use high-quality coconut milk; it makes a creamy base. When cooking, let your spices bloom. This means cooking them in oil for a few minutes before adding other ingredients. Avoid overcrowding the pan. This keeps the heat up and helps everything cook evenly. Common mistakes include not rinsing the chickpeas. Rinsing removes excess sodium. Also, don't skip the spinach; it adds color and nutrients. Lastly, taste your dish as you cook. Adjust the salt and pepper to your liking. For side dishes, jasmine rice pairs perfectly. It soaks up the rich curry flavor. You can also serve it with naan for a fun twist. To present your dish, use shallow bowls. Garnish each serving with fresh cilantro and a lime wedge. This adds color and a zesty taste. A sprinkle of sesame seeds can also enhance your dish's look. This recipe is naturally vegan, making it great for plant-based diets. For gluten-free adjustments, ensure your red curry paste is gluten-free. Most brands are, but always check labels. You can also add other vegetables, like zucchini or carrots, for more nutrition. If you want more protein, consider adding tofu. Just sauté it with the onions until golden. This dish is flexible, so feel free to customize it to fit your dietary needs. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spices and vegetables. Fresh ingredients enhance the flavor profile and overall aroma of your coconut curry. Adjust Spice Level: If you prefer a milder dish, start with less red curry paste and gradually increase to your taste. You can always add more, but it's hard to tone down the heat! Experiment with Vegetables: Feel free to add or substitute other vegetables like zucchini, carrots, or snap peas to customize your dish and add variety. Perfect Pairing: Serve your coconut curry chickpeas over jasmine rice or with naan bread for a satisfying meal that soaks up all the delicious sauce. {{image_2}} You can add many vegetables to your coconut curry chickpeas. Try carrots, zucchini, or sweet potatoes. These will add flavor and texture. You can also use seasonal produce. In summer, add fresh corn or cherry tomatoes. In fall, use butternut squash. Each new veggie will bring its own taste and color to the dish. If you want more protein, consider adding chicken or tofu. Cook chicken pieces until golden, then add them with the chickpeas. For tofu, cube it and fry until crispy before adding. This will give your meal a nice crunch. You can also use tempeh for a great plant-based option. All these proteins will work well with the coconut curry sauce. Adjusting the spice level is easy. If you like it mild, reduce the red curry paste. Start with a tablespoon and taste as you go. You can also add more coconut milk to tone down the heat. For extra spice, add sliced fresh chili peppers or a pinch of cayenne. Always taste before serving to find your perfect heat level. To keep your coconut curry chickpeas fresh, use a glass or plastic container with a lid. Make sure the container seals well to avoid spills and keep the flavors in. Once the curry cools, place it in the container and store it in the fridge. It’s best to eat leftovers within 3 to 4 days. Always label the container with the date to track freshness. You can freeze coconut curry chickpeas for later. First, let the curry cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Seal tightly and label with the date. You can freeze it for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat until hot. Stir occasionally to keep it smooth. In the fridge, coconut curry chickpeas last about 3 to 4 days. If you freeze them, they can last up to 3 months. Always check for signs of spoilage. If you see mold, a sour smell, or a change in texture, it’s best to toss it out. Freshness is key to enjoying this tasty dish! Yes, you can use dried chickpeas. First, soak them in water overnight. Then, cook them until soft. This will take about 1 to 2 hours. Make sure to drain and rinse them before adding to the curry. The texture will be great! If you need a substitute for coconut milk, try almond milk or soy milk. For a creamier texture, use cashew cream or blended silken tofu. These options will change the flavor a bit but still taste good in this dish. To add more heat, include sliced fresh chili peppers. You can also add extra red curry paste. If you like it really hot, try a dash of cayenne pepper. Start with a little and taste as you go! Yes, Coconut Curry Chickpeas are perfect for meal prep! They store well in the fridge for up to 4 days. Just keep them in an airtight container. You can also freeze them for up to 3 months. This makes for easy meals later! This dish uses chickpeas and coconut milk for rich flavor and texture. You prepare it by sautéing onions, adding spices, and mixing in fresh veggies. Cooking tips help you avoid mistakes and suggest great pairings. You can adjust spice levels or add chicken for variety. Proper storage ensures it stays fresh longer. Enjoy this tasty recipe as a healthy meal that fits many diets. You’ll love experimenting and making it your own!

Coconut Curry Chickpeas

A delicious and creamy chickpea curry with coconut milk and spices.
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
  

  • 1 can chickpeas, drained and rinsed (15 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 bell pepper chopped (red or yellow)
  • 1 cup fresh spinach
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the red curry paste, ground cumin, and turmeric powder to the pan. Stir well to coat the onions and let the spices cook for 2 minutes.
  • Pour in the coconut milk and bring the mixture to a simmer.
  • Add the chickpeas and chopped bell pepper, and cook for about 10-12 minutes until the bell pepper is tender.
  • Stir in the fresh spinach and continue cooking until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  • Remove the pan from heat and let it stand for a minute before serving.

Notes

Serve in shallow bowls, garnished with fresh cilantro and a wedge of lime on the side for added zest. A bowl of jasmine rice will make the perfect accompaniment!
Keyword chickpeas, coconut, curry, vegetarian