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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
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
- 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
- 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
