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Creamy Coconut Chickpea Delight

This warm and creamy coconut chickpea curry is an incredibly flavorful and satisfying meal, perfect for a relaxing dinner. It's simple to make and packed with delightful spices, tender chickpeas, and rich coconut milk.
1
35 min
TOTAL TIME
1069
CALORIES
$3.44
PER SERVING
Creamy Coconut Chickpea Delight
Ingredients
24 INGREDIENTS
4 SERVINGS
Fresh Ginger
1 tbsp fresh ginger
minced
Sea Salt
1 tsp sea salt
Ripe Tomatoes
4 medium ripe tomatoes
diced
Sweet Onion
1 medium sweet onion
chopped
Ground Coriander
1/2 tsp ground coriander
Fresh Cilantro
2 tbsp fresh cilantro
chopped
Coconut Oil
2 tbsp coconut oil
Red Onion
2 medium red onion
thinly sliced
Canned Chickpeas
15 oz canned chickpeas
drained and rinsed
Curry Powder
2 tbsp curry powder
Garlic
3 cloves garlic
minced
Coconut Milk
13 1/2 oz coconut milk
Cornstarch
2 tsp cornstarch
Lime
1 small lime
juiced
Olive Oil
2 tbsp olive oil
Cooked Chickpeas
2 cups cooked chickpeas
Garlic
2 cloves garlic
minced
Light Coconut Milk
13 1/2 oz light coconut milk
Curry Powder
1 1/2 tsp curry powder
Cumin Powder
1 tsp cumin powder
Salt
1 tsp salt
Hot Cooked Basmati Rice
4 cups hot cooked basmati rice
Ground Black Pepper
1 tsp ground black pepper
Canned Petite Diced Tomatoes
14 1/2 oz canned petite diced tomatoes
Directions
17 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
In a large pot or deep skillet, heat the coconut oil over medium-high heat.
1
Heat olive oil in a large skillet over medium heat and add in chopped onion, minced garlic, and minced ginger
2
Cook until fragrant and softened, about 5 minutes
2
Add the sliced red onions and diced tomatoes to the pot, season with sea salt and ground black pepper, and stir well.
3
Add in chickpeas, diced tomatoes, coconut milk, curry powder, cumin, salt, and ground coriander
3
Reduce the heat to medium and cook for about 10 minutes, until the onions soften and tomatoes release their juices.
4
Stir all ingredients together
4
Add the chickpeas, minced garlic, and curry powder to the pot, stirring to combine.
5
Pour in the coconut milk and stir well.
5
Turn heat up to medium-high and simmer, stirring frequently, until broth has thickened, about 10-15 minutes
6
Serve the curry over hot, cooked basmati rice
6
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the curry.
7
Garnish each serving with chopped cilantro and enjoy
7
Bring the curry to a boil, then reduce the heat to medium-low and let it simmer for 12-15 minutes, until slightly thickened.
8
Taste the curry and adjust the salt and pepper if necessary.
9
Remove the curry from the heat and stir in the lime juice.
10
Let the curry cool slightly before serving over rice or with flatbread.
Health Info
Macros
195g
CARBS
60g
FAT
58g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
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Frequently Asked Questions
How to crack open a coconut?
How to make homemade coconut milk?
Can the coconut water be used?
What is the difference between coconut milk and coconut cream?
How to remove coconut meat?
Can I use coconut oil for frying?
How to make coconut oil at home?
What's the difference between virgin and extra-virgin coconut oil?
Where can I use coconut flakes?
Can I substitute coconut milk for regular milk in recipes?