Coconut Curry Chickpeas

$- 2 cups canned chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, freshly grated Chickpeas are the star of this dish. They offer protein and fiber. Coconut milk adds creaminess and richness. Onion, garlic, and ginger form a flavorful base. - 2 tablespoons red curry paste - 1 tablespoon extra virgin olive oil - 1 tablespoon soy sauce - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - Salt, to taste Red curry paste gives a spicy kick. Soy sauce adds depth. Turmeric and cumin bring warm flavors. Adjust salt for your taste. - Fresh cilantro, roughly chopped, for garnish - Cooked basmati rice, for serving Cilantro adds freshness. Serve the chickpeas over fluffy basmati rice. It balances the rich curry. {{ingredient_image_2}} Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add 1 finely chopped medium onion. Cook the onion for about 4-5 minutes. Stir occasionally until it becomes soft and clear. Now, stir in 3 minced garlic cloves and 1-inch freshly grated ginger. Cook this mixture for 1-2 minutes. You want to smell the great aroma. Just be careful not to let the garlic burn. Next, add 2 tablespoons of red curry paste to the skillet. Mix it well with the sautéed onions. Let it cook for another minute. This step brings out all the fragrant spices. Pour in 1 can of coconut milk, 1 tablespoon of soy sauce, 1 teaspoon of turmeric powder, and 1 teaspoon of ground cumin. Stir everything together until it is smooth. Bring it to a gentle simmer. This will create a rich sauce. Gently add 2 cups of canned chickpeas that you’ve drained and rinsed. Stir to coat the chickpeas in the sauce. Let the curry simmer for about 15 minutes. This allows the flavors to blend together. Taste it and add salt as needed. When you finish cooking, take the skillet off the heat. Garnish with fresh chopped cilantro before serving. This adds a nice pop of color and flavor. Serve the curry over fluffy basmati rice for a complete meal. To make your coconut curry chickpeas just right, focus on the sauce. You want it creamy, not too watery. If it seems too thick, add a splash of water or more coconut milk. Let it simmer slowly. This helps the flavors mix well and gives you a rich taste. Want to make your dish pop? Try adding a few spices. A dash of cayenne pepper can give it a kick. You can also mix in some fresh lime juice for brightness. Other tasty options include bell peppers, spinach, or even sweet potatoes. They add color and nutrition. Watch out for overcooking. If you cook the chickpeas too long, they can get mushy. Also, don't skimp on seasoning. Taste as you go, and add salt slowly. This will help ensure a balanced flavor in your dish. Enjoying your meal should be easy and fun! Pro Tips Freshness Matters: Use fresh garlic and ginger for optimal flavor; their aromatic oils can elevate the dish significantly. Adjust the Heat: If you prefer a spicier curry, feel free to add extra red curry paste or even a pinch of chili flakes to taste. Veggie Boost: Enhance nutrition and color by adding vegetables like spinach, bell peppers, or carrots during the simmering stage. Rice Alternatives: Serve with quinoa or cauliflower rice for a low-carb option while maintaining the dish's deliciousness. {{image_4}} You can make coconut curry chickpeas even better by adding more veggies. Try these ideas: - Spinach: Add fresh spinach for a burst of color and nutrients. - Bell Peppers: Slice red or yellow bell peppers to bring sweetness. - Carrots: Dice or shred carrots for some crunch and sweetness. - Zucchini: Chop zucchini into small pieces for a tender bite. - Broccoli: Add florets for a nice texture and nutrition boost. Each vegetable adds its own unique flavor and texture. Mix and match based on what you love! If you want more protein, try these options: - Tofu: Use firm tofu for a great meat alternative. Cube it and sauté before adding to the curry. - Tempeh: This adds a nutty flavor. Crumble or cube it for a different texture. - Lentils: Cooked lentils are a good protein source. Add them to the curry for a heartier dish. These alternatives let you customize your meal while keeping it delicious! Spice level is important in curry. Here’s how to adjust it: - Milder: Use less red curry paste. You can also add more coconut milk for a creamier taste. - Spicier: Add more red curry paste or include fresh chili peppers. You can also sprinkle in cayenne pepper. Adjusting spice lets everyone enjoy the dish just how they like it! After making coconut curry chickpeas, let them cool. Store them in an airtight container. They will stay fresh in the fridge for about 3 to 4 days. When you store leftovers, make sure to keep them covered. This helps prevent them from drying out. You can also store them in smaller portions. This makes it easy to grab a quick meal later. To freeze coconut curry chickpeas, first let them cool completely. Then, scoop them into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the curry for up to 3 months. When you're ready to enjoy it again, just thaw it overnight in the fridge. To reheat, you have a few options. The best method is to use a skillet. Heat it over medium heat, adding a splash of water or coconut milk to keep it moist. Stir often until it's heated through. If you prefer the microwave, place the curry in a bowl. Cover it and heat for 1 to 2 minutes, stirring halfway. Always check that it's piping hot before serving. Enjoy your meal! You can serve coconut curry chickpeas with many tasty sides. Here are some great options: - Basmati rice: This fluffy rice soaks up the curry sauce well. - Quinoa: A healthy grain that adds protein and texture. - Naan or flatbread: Perfect for scooping up the curry. - Steamed vegetables: Broccoli or green beans add color and nutrition. - Salad: A light cucumber or tomato salad can balance the meal. Yes, this recipe is already vegan! It uses coconut milk and chickpeas, which are plant-based. If you want to add more flavor, you can try these options: - Substitute soy sauce with tamari for a gluten-free option. - Use vegetable broth in place of water for more depth. - Add extra veggies like spinach or bell peppers for added nutrition. To thicken your coconut curry, try these simple methods: - Simmer longer: Let the curry cook longer to reduce the liquid. - Add a thickener: Mix cornstarch with water and stir it in slowly. - Use coconut cream: Swap out some coconut milk for coconut cream for a richer texture. - Blend some chickpeas: Mash a few chickpeas and stir them in for added thickness. This blog post covered a delicious coconut curry chickpeas recipe. We explored key ingredients, like canned chickpeas, coconut milk, and spices. You learned how to sauté the base, blend aromatics, and create a rich sauce. Also, we shared tips for texture, common mistakes, and possible variations. In the end, cooking this dish is simple and satisfying. You can adapt it with fresh veggies or different proteins. Enjoy the process and make it your own!$

Coconut Curry Chickpeas

A flavorful and creamy coconut curry dish featuring chickpeas, perfect for a quick and satisfying meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings 4

Calories 350 kcal

Ingredients

2 cups canned chickpeas, drained and rinsed
1 can coconut milk (13.5 oz)
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece ginger, freshly grated
2 tablespoons red curry paste
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon turmeric powder
1 teaspoon ground cumin
to taste salt
for garnish fresh cilantro, roughly chopped
for serving cooked basmati rice

Instructions

In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and freshly grated ginger. Cook for an additional 1-2 minutes until the mixture becomes fragrant, ensuring the garlic doesn’t burn.
Add the red curry paste to the skillet, stirring thoroughly to coat the onions and release the spices. Cook for another minute to enhance the flavor profile of the dish.
Pour in the rich coconut milk along with the soy sauce, turmeric powder, and ground cumin. Mix well to combine all the ingredients, then bring the mixture to a gentle simmer.
Carefully add the drained chickpeas to the skillet, stirring gently to ensure they are well coated with the vibrant curry sauce.
Allow the curry to simmer for approximately 15 minutes. This will give time for the flavors to meld beautifully and for the sauce to thicken slightly. Taste and season with salt as necessary.
Once finished, remove the skillet from the heat. Garnish the dish generously with fresh chopped cilantro just before serving.

Notes

Serve over basmati rice and garnish with cilantro and lime for added freshness.

Keyword chickpeas, coconut milk, curry, vegetarian