Coconut Curry Chickpeas Recipe

Imagine gathering around a rustic wooden table, the air filled with the mouthwatering scent of simmering spices and creamy coconut. Our Coconut Curry Chickpeas Recipe is perfect for those moments when you crave comfort but also want to try something a bit more adventurous. This dish combines the rich, hearty texture of chickpeas with a smooth, fragrant coconut milk curry base that’s both spicy and soothing. It’s a recipe that invites family bonding and sparks creativity in the kitchen, wonderfully fitting for a cozy dinner or a special weekend treat.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (14-ounce) can coconut milk
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another 2 minutes.
4. Sprinkle the curry powder, cumin, turmeric, coriander, and cinnamon into the pot, stirring constantly for 1 minute to release their flavors.
5. Add the chickpeas, stirring to coat evenly with the spice mixture.
6. Pour in the coconut milk and diced tomatoes, then add the tomato paste. Stir well.
7. Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld together and the sauce to thicken.
8. Season with salt and pepper to taste.
9. Serve hot over jasmine rice, garnished with fresh cilantro.

Helpful Tips

For a touch of heat, add a finely chopped chili pepper along with the garlic and ginger. If you’re pressed for time, use pre-minced garlic and ginger. Don’t have jasmine rice? This recipe pairs beautifully with basmati or brown rice as well.

Storage Instructions

Store leftover curry chickpeas in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months. Reheat gently on the stove, stirring occasionally.

Pairings

This delightful Coconut Curry Chickpeas dish shines alongside a crisp cucumber salad or some lightly steamed broccoli. For a refreshing drink, a glass of chilled mango lassi complements the flavors perfectly.

At Zynahz, we believe the kitchen is the heart of the home, where families come together to create lasting memories. We hope this Coconut Curry Chickpeas Recipe brings warmth and joy to your table. Share your cooking adventures with us and spread this recipe amongst friends and family. Stay inspired by following Zynahz on social media, exploring more recipes on our site, and signing up for our newsletter. Let’s continue to celebrate the magic of cooking together!