COCONUT CHICKPEA CURRY

I fell in love with chickpeas the first time I made them and served with rice. So today I decided to cook chickpea curry that is full of coconut taste and aroma. So DELICIOUS! Apart from its delicious nature, chickpeas are filled with nutrients like protein which is vital for our body’s growth. This chickpea curry is both gluten free and dairy free so its perfect for Vegans or vegetarians. Both coconut milk and oil add a tropical yummy taste and aroma to this curry dish. Served hot with naan, rice or chapati, its perfect to share with family and friends over a cold winter night.

INGREDIENTS

2 Cups precooked Chickpeas
3 Cups Coconut Milk
1 Onion chopped
3 Tomatoes chopped
3 Tablespoons Coconut Oil
Juice 1 Lemon
1 Teaspoon Garlic Powder/Fresh Garlic
1 Teaspoon Ground Cloves
1 Teaspoon Ground Garam Marsala
1 Teaspoon Turmeric
1 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Bunch Cilantro

METHOD

Add coconut oil in a pan

Add chopped onions

Fry until onions softened

Add in ginger garlic paste

Fry until the raw smell ends

Add garlic powder

Add black pepper

Add garam marsala

Add coriander

Add turmeric

Add cloves

Add cumin

Add cayenne pepper

Mix the spices well

Add tomatoes and cook until they turn to paste

Pour in the coconut milk, simmer a few minutes

Add in precooked chickpeas

Simmer the chickpeas a few minutes to meld with all other ingredients

Delicious chickpeas curry loading

Add 2 cups coconut milk, cook until thickened

Pour in fresh lemon juice

Simmer on medium high heat

Add in chopped cilantro

Cover and simmer a few seconds more

Serve the chickpea curry with either rice, naan or chapati

I’m in love with chickpeas and I’m looking foward to having more of these legumes

COCONUT CHICKPEA CURRY

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Yield: 3 Servings

Ingredients

  • 2 Cups
    Chickpeas cooked
  • 3 Cups
    Coconut Milk
  • 1
    Onion
  • 3
    Tomatoes
  • 3 Tablespoons
    Coconut Oil
  • 1 Teaspoon
    Garlic Powder
  • 1 Teaspoon
    Ground Cloves
  • 1 Teaspoon
    Ground Turmeric
  • 1 Teaspoon
    Garam Marsala
  • 1 Teaspoon
    Ground Cumin
  • 1 Teaspoon
    Ground Coriander
  • 1 Bunch
    Cilantro
  • 1 Teaspoon
    Cayenne Pepper

Cooking Directions

  1. Add coconut oil in a pan. Add chopped onions. Fry until onions softened. Add in ginger garlic paste. Fry until the raw smell ends
  2. Add garlic powder. Add black pepper. Add garam marsala. Add coriander. Add turmeric. Add cloves. Add cumin. Add cayenne pepper. Mix the spices well. Add tomatoes and cook until they turn to paste
  3. Pour in the coconut milk, simmer a few minutes. Add in precooked chickpeas. Simmer the chickpeas a few minutes to meld with all other ingredients
  4. Add 2 cups coconut milk, cook until thickened. Pour in fresh lemon juice. Simmer on medium high heat. Add in chopped cilantro. Cover and simmer a few seconds more
  5. Serve the chickpea curry with either rice, naan or chapati

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