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Chickpea Coconut Curry

A quick and satisfying chickpea dish with creamy coconut milk and fragrant spices, perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed Use organic for best flavor and texture.
  • 1 cup coconut milk Can substitute with almond or soy milk.
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Optional: lemon juice For added brightness.

Method
 

Preparation
  1. In a medium pan over medium heat, add a splash of oil. Once hot, toss in the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
  2. Introduce the drained chickpeas to the pan. Sprinkle in the cumin, paprika, salt, and pepper. Stir well to combine and cook for another 2-3 minutes.
  3. Carefully add the coconut milk, stirring to combine all ingredients. Allow the mixture to come to a gentle simmer over medium heat, which should take about 5 minutes.
  4. Lower the heat and let it simmer for 10-15 more minutes until the sauce thickens slightly. Adjust the consistency with a splash of water if necessary.
  5. If desired, squeeze in a splash of lemon juice and garnish with fresh cilantro before serving.

Notes

This recipe is vegan and gluten-free, making it suitable for various dietary needs. For extra flavor, add cayenne or chili powder. Store leftovers in an airtight container in the fridge for up to 4 days.