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.
Ready in 30 minutes | Serves 6-8 people
Tools
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Large skillet
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Spatula
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Ingredients
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4 cups Chickpeas
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½ cup Diced white onions
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½ Chopped red peppers
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2 cups Coconut milk
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2 tsps Curry powder
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1 ½ tsp Garlic powder
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1 tsp Black pepper
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½ tsp Garam masala
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1 ½ tsps Cumin
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Sea salt to taste
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1 tsp Chili powder
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1 tbsp vegetable oil
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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!
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