Description

Coconut curry chickpeas is a vibrant, comforting dish that combines the creamy richness of coconut milk with aromatic spices and hearty chickpeas. This easy-to-make recipe is perfect for any occasion, from cozy weeknight dinners to impressing guests. Packed with nutrients and flavor, it pairs beautifully with rice or quinoa, making it a satisfying vegetarian meal that will please everyone at the table.

Ingredients

Scale

2 cans (15 oz each) chickpeas, drained
1 can (14 oz) full-fat coconut milk
1 medium onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
2 tbsp curry powder
1 cup low-sodium vegetable broth
2 cups fresh spinach or kale

Instructions

In a large pot over medium heat, add a splash of oil and sauté the onion until translucent (about 5 minutes). Stir in garlic and ginger until fragrant.
Add curry powder and stir continuously for about 1 minute to release aromas.
Mix in the chickpeas and coconut milk, simmering gently for about 10 minutes.
Pour in vegetable broth to achieve your desired consistency; simmer for an additional 5 minutes.
Stir in spinach or kale just before serving until wilted. Taste and adjust seasonings as needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Asian

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 6g
Sodium: 320mg
Fat: 16g
Saturated Fat: 14g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 12g
Protein: 13g
Cholesterol: 0mg

Keywords: Customize by adding other vegetables like bell peppers or zucchini for extra nutrition. For added heat, incorporate chili flakes or fresh chilies. Leftovers can be stored in an airtight container in the fridge for up to three days.