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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon yellow curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 can (14.5 oz) diced tomatoes (with juices) - 1 bell pepper (red or yellow), diced - 1 cup fresh spinach - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Chickpeas are a great source of protein and fiber. They help keep you full and support digestion. Coconut milk adds a creamy texture and healthy fats. It gives this dish a rich flavor. Onions and garlic boost your immune system. They also add depth to the dish. Spices like turmeric and cumin have anti-inflammatory benefits. They help make every bite a health boost. Fresh spinach adds vitamins and minerals. It also gives a pop of color to your meal. If you don’t have chickpeas, you can use lentils. Lentils cook faster and are also nutritious. For coconut milk, you can try almond or soy milk. Just know that the flavor will change. Use any bell pepper you like, or skip it if you prefer. For spinach, kale works well too. It will add a different texture, but tastes just as good. If you want less heat, cut down on the curry powder. You can also add more spices based on your taste. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon yellow curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 can (14.5 oz) diced tomatoes (with juices) - 1 bell pepper (red or yellow), diced - 1 cup spinach (fresh) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Chop the onion, garlic, and ginger before you start cooking. This makes the cooking fast and easy. Rinse the chickpeas under cold water to remove any canning liquid. Heat the olive oil in a large skillet or pot over medium heat. Once the oil is hot, add the chopped onion. Sauté it for 5-7 minutes until it turns translucent. This step builds a sweet base flavor. Next, stir in the minced garlic and ginger. Cook them for 1-2 minutes until they smell great. Now, add the yellow curry powder, turmeric, and cumin to the pan. Stir well to coat the onions. Toast the spices for about one minute. This brings out their flavors. Then, pour in the diced tomatoes with their juices. Stir it all together and let it simmer for about 5 minutes. After that, add the drained chickpeas and coconut milk. Mix them well and bring the whole thing to a gentle simmer. Let it cook for 10-15 minutes. This allows the flavors to blend nicely. Finally, fold in the diced bell pepper and fresh spinach. Cook for an additional 3-4 minutes. This step will make the spinach wilt and the bell pepper tender. Taste your dish before serving. Adjust the salt and pepper as needed to enhance the taste. If you want more heat, add a pinch of red pepper flakes. For extra depth, try adding a splash of lime juice. Serve your Coconut Curry Chickpeas in deep bowls. Garnish with fresh cilantro and lime wedges for a bright touch. Pair it with fluffy rice or warm naan for a satisfying meal. Enjoy this rich and flavorful delight! To make the best Coconut Curry Chickpeas, start with fresh ingredients. Use ripe tomatoes and bright bell peppers. Always rinse your chickpeas well. This step removes excess sodium and helps with flavor. Toast the spices before adding other ingredients. This brings out the rich taste of curry. Let the dish simmer so the flavors blend well. Stir occasionally to prevent sticking. One common mistake is not sautéing the onions long enough. They should be soft and slightly golden. Avoid adding too much salt too early. Taste as you go to balance flavors. Don’t skip the spinach; it adds color and nutrients. Also, be careful not to overcook the bell peppers. They should remain tender-crisp for the best texture. For extra flavor, add a splash of lime juice at the end. This brightens the dish and adds freshness. You can also experiment with other spices, like coriander or cardamom. For a creamy texture, blend a portion of the chickpeas before adding them back. This thickens your curry and gives it a rich feel. Garnish with fresh cilantro for a pop of color and aroma. Enjoy with fluffy rice or warm naan for a complete meal experience. Pro Tips Use Fresh Spices: Freshly ground spices can enhance the flavor of your curry, making it more aromatic and delicious. Adjust the Heat: If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a diced chili pepper to the mixture. Experiment with Vegetables: Feel free to add other vegetables like zucchini or carrots for added nutrition and texture. Make it Ahead: This dish tastes even better the next day! Prepare it in advance and let the flavors develop overnight. {{image_2}} You can easily make this dish vegan and gluten-free. The main ingredients are already plant-based. Chickpeas and coconut milk are rich in flavor and texture. You can use gluten-free products like tamari if you want extra depth. Always check labels to ensure all ingredients are gluten-free. Want to add more protein? You can mix in tofu or tempeh. Both soak up flavors well. For non-vegetarians, chicken or shrimp work nicely too. Just cook them until done before adding chickpeas. This way, you keep the dish hearty and satisfying. Feel free to play with spices and herbs. You can add chili powder for heat or lemongrass for a fresh zing. Fresh basil or mint can brighten up your curry. If you like a tangy kick, toss in lime zest. Experimenting keeps the dish exciting and fun! To keep your Coconut Curry Chickpeas fresh, let them cool first. Then, place them in an airtight container. Store in the fridge for up to four days. This dish tastes even better the next day as the flavors develop. When you're ready to enjoy your leftovers, heat them on the stove over medium heat. Stir often to avoid sticking. You can also microwave them. Place in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until hot. You can freeze Coconut Curry Chickpeas for up to three months. Make sure they are in an airtight container or freezer bag. Label the container with the date. To thaw, move them to the fridge overnight or use the microwave for a quick thaw. Coconut curry chickpeas last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. The flavors actually deepen as they sit. This makes leftovers even tastier for lunch or dinner. Yes, you can use fresh chickpeas! However, cooking them takes longer. Soak them overnight to soften them. After soaking, boil them for about 1 to 1.5 hours until tender. This will add a nice texture to your dish. I love serving coconut curry chickpeas with fluffy rice or warm naan. The rice soaks up all that rich sauce. You can also try it with quinoa for a healthy twist. Add a side salad for crunch and freshness. Enjoying these dishes together makes a complete and satisfying meal. In this post, we covered how to make coconut curry chickpeas, from choosing the best ingredients to cooking techniques. I shared tips to avoid common mistakes and enhance flavors. You have options for vegan and gluten-free versions and know how to store leftovers properly. Remember, practice makes perfect. Don't stress over mistakes; each one teaches you something new. Enjoy creating your own version of this dish and share it with friends. Cooking is fun and rewarding!

Coconut Curry Chickpeas

A flavorful and hearty dish made with chickpeas, coconut milk, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon yellow curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 can diced tomatoes (with juices)
  • 1 bell pepper diced (red or yellow)
  • 1 cup spinach (fresh)
  • 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 skillet or pot over medium heat. Once hot, add the chopped onion and sauté for 5-7 minutes until translucent.
  • Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the yellow curry powder, turmeric, and cumin to the mixture, stirring well to coat the onions and cook for another minute to toast the spices.
  • Pour in the canned diced tomatoes (with juices) and stir to combine. Let this mixture simmer for about 5 minutes to build flavor.
  • Add the drained chickpeas and coconut milk, mixing well. Bring the mixture to a gentle simmer and let it cook for approximately 10-15 minutes, allowing the flavors to meld.
  • Fold in the diced bell pepper and fresh spinach, cooking for an additional 3-4 minutes until the spinach is wilted and the bell pepper is just tender.
  • Season with salt and pepper to taste, adjusting the flavors as needed.
  • Remove from heat and let cool slightly before serving.

Notes

Serve with rice or naan for a complete meal.
Keyword chickpeas, coconut, curry, easy, vegetarian