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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


  • Large skillet

  • Spatula


  • 4 cups Chickpeas

  • ½ cup Diced white onions

  • ½ Chopped red peppers

  • 2 cups Coconut milk

  • 2 tsp Curry powder

  • 1 ½ tsp Garlic powder

  • 1 tsp Black pepper

  • ½ tsp Garam masala

  • 1 ½ tsp Cumin

  • Sea salt to taste

  • 1 tsp Chili powder

  • 1 Tbsp vegetable oil


Sautee 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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