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

• Large skillet

• Spatula

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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

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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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