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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (13.5 oz) coconut milk - 1 cup vegetable broth Chickpeas form the heart of this dish. They add protein and fiber. Coconut milk gives a rich and creamy texture. Aromatics like onion, garlic, and ginger bring a powerful flavor base. - 1 tablespoon curry powder - 1 teaspoon cumin - 1 teaspoon turmeric - Salt and pepper to taste The spice mix is where the magic happens. Curry powder adds warmth and depth. Cumin offers a nutty flavor, while turmeric gives a lovely golden color and health benefits. - 1 tablespoon lime juice - 1 cup spinach, roughly chopped - Fresh cilantro, for garnish Adding lime juice brightens the dish. Spinach boosts nutrients and color. Fresh cilantro adds a fragrant finish to your Coconut Curry Chickpeas. {{ingredient_image_1}} 1. Start by heating coconut oil in a large pot over medium heat. 2. Add the chopped onion and sauté it for about five minutes. You'll want it soft and slightly clear. 3. Next, stir in the minced garlic and grated ginger. Cook for one more minute. The aroma should be amazing! 1. Now sprinkle in the curry powder, cumin, and turmeric. 2. Stir well and cook for about one minute. This toasting brings out deep flavors. It’s key to a rich taste. 1. Add the drained chickpeas to your pot. Stir them to coat in the spice mix. 2. Sauté the chickpeas for another two minutes. This adds more flavor. 3. Pour in the coconut milk and vegetable broth, stirring to mix everything. 4. Bring the pot to a gentle simmer. Reduce the heat to low and cover it. Let it cook for about 15 minutes. This helps the flavors blend. 1. Stir in the chopped spinach. Cook for another two to three minutes until it wilts. 2. Add lime juice and season with salt and pepper. Taste and adjust to your liking. 1. Serve the coconut curry chickpeas over cooked rice or quinoa. 2. Garnish with fresh cilantro for a pop of color and flavor. Enjoy your delightful dish! To make your coconut curry chickpeas shine, choose the right curry powder. Look for brands like Madras or Thai curry. They pack a punch and help bring out the dish’s full flavor. Fresh spices matter too. Always use fresh spices when you can. They have more aroma and taste than old ones. To get the best texture, you may want to adjust the liquid. If you like a thicker curry, use less vegetable broth. For a thinner sauce, add more coconut milk. If you need extra thickness, you can mash a few chickpeas. This adds creaminess without extra ingredients. If you're short on time, use pre-cooked chickpeas. They cut down on cooking time and still taste great. You can also try one-pot cooking. Just throw everything in one pot. This method saves time and reduces cleanup. It’s perfect for busy days when you crave a warm meal. Pro Tips Use Fresh Spices: Fresh spices enhance the flavor significantly. If possible, use whole spices and grind them just before cooking for the best aroma. Adjust Coconut Milk: For a richer curry, use full-fat coconut milk. If you're looking for a lighter option, you can use light coconut milk or a mix of both. Add Vegetables: Feel free to add other vegetables like bell peppers or carrots for extra nutrition and texture. Just make sure to adjust the cooking time accordingly. Garnish for Flavor: Don't skip the cilantro garnish! It adds a fresh pop of flavor that complements the curry beautifully. {{image_2}} You can easily boost the protein in Coconut Curry Chickpeas. Adding tofu makes a great vegan option. Just cube firm tofu and sauté it with the onions. It absorbs the curry flavor well. If you prefer meat, add cooked chicken. Shred the chicken and mix it in with the chickpeas for a hearty meal. You can also swap chickpeas for lentils or other beans. Black beans or kidney beans work well, too. Want more heat? Add chili pepper or red pepper flakes. This gives your dish a spicy kick. You can also add ginger for extra zing. Plus, adding a mix of veggies can boost nutrition. Try bell peppers, carrots, or zucchini. Just chop them and toss them in when you add the chickpeas. They will cook down nicely in the sauce. This recipe is easy to adapt for different diets. For gluten-free options, check your broth and spices. Most are gluten-free, but it’s good to confirm. If you want a vegan version, make sure your broth is plant-based. You can also skip the lime juice if you prefer. It still tastes great without it! To store your leftover Coconut Curry Chickpeas, let them cool first. Once cooled, transfer them to an airtight container. This helps keep the flavors fresh. I recommend using glass or BPA-free plastic containers. They seal well and are easy to clean. If you want to save some for later, freezing is a great option. Pour the cooled chickpeas into freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. This keeps them fresh longer. When you're ready to eat, thaw them overnight in the fridge. To reheat, simply warm them in a pot over low heat. Add a splash of water if needed to keep it creamy. In the fridge, your Coconut Curry Chickpeas will last about 4 to 5 days. In the freezer, they can stay good for up to 3 months. Always check for signs of spoilage. If you see mold or smell something off, it's best to toss them out. Enjoy your meal knowing you can savor it later, too! This dish is quick to make. It takes about 10 minutes to prep. The cooking time is around 20 minutes. So, you can enjoy this meal in just 30 minutes total. Yes, you can add heat easily. Try adding red pepper flakes or diced jalapeños. You can also use a spicy curry powder. Start with a small amount and adjust to your taste. This dish pairs well with rice or quinoa. You can also serve it with naan bread. For a fresh side, try a simple cucumber salad. These sides balance the flavors nicely. Yes, you can use dried chickpeas. First, soak them overnight. Then, cook them until tender. This may take about 1 to 2 hours. Make sure to adjust the cooking time for the curry. Absolutely! This dish stores well. Cook a big batch and divide it into containers. It keeps in the fridge for about 4 days. You can also freeze it for up to 3 months. Just reheat before serving. This post covered a tasty Coconut Curry Chickpeas recipe. We explored key ingredients, spices, and optional add-ins. You learned about step-by-step instructions, tips for flavor, and fun variations. Remember to store leftovers safely and check for spoilage signs. With these insights, you can create a delicious dish that fits your needs. Experiment to find your perfect flavor. Enjoy cooking and sharing this nutritious meal with others!

Coconut Curry Chickpeas

A delicious and creamy coconut curry made with chickpeas and spinach, perfect for a comforting meal.
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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 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
  • 1 cup spinach, roughly chopped
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving cooked rice or quinoa

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Sprinkle in the curry powder, cumin, and turmeric. Stir well for about 1 minute to toast the spices lightly and release their flavors.
  • Add the drained chickpeas to the pot, stirring to coat them in the aromatic spice mixture. Sauté for another 2 minutes.
  • Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 15 minutes, allowing the flavors to meld together.
  • Stir in the chopped spinach and cook for another 2-3 minutes until the spinach has wilted. Add lime juice and season with salt and pepper to taste.
  • Spoon the coconut curry chickpeas over a bed of cooked rice or quinoa, ensuring each serving is generously topped with the creamy curry. Garnish with fresh cilantro.

Notes

Serve with rice or quinoa for a complete meal.
Keyword chickpeas, coconut, curry, gluten-free, vegan