Coconut Curry Chickpeas

This Indian-inspired meal is perfect for dinner after a long day, as it is quick, simple, and satisfying. Its meaty texture is reminiscent of a hearty stew and will be your go-to all year round.

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Ready in 30 minutes | Serves 6-8 people

Tools

Large skillet
Spatula

Ingredients

4 cups Chickpeas
½ cup Diced white onions
½ Chopped red peppers
2 cups Coconut milk
2 tsps Curry powder
1 ½ tsp Garlic powder
1 tsp Black pepper
½ tsp Garam masala
1 ½ tsps Cumin
Sea salt to taste
1 tsp Chili powder
1 tbsp vegetable oil

Preparation

Saute onions and peppers in a skillet on high heat with 1 tbsp of oil. Once onions are translucent, toss in the chickpeas and stir until fork tender. Pour in your can of full-fat coconut milk, switching to low-medium stirring for even coverage of the chickpeas (aim for a stew-like texture). Add the seasonings to taste and let simmer on low-heat for 5-10 mins. Serve with a side of basmati rice and enjoy!