Coconut Curry Chickpeas

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Coconut Curry Chickpeas is a delightful dish that brings together the creaminess of coconut milk with the hearty texture of chickpeas. The aroma of garlic and ginger sautéed in oil sets the stage for a symphony of spices like turmeric, cumin, and paprika, creating a fragrant base. As the chickpeas simmer gently, they soak up the rich flavors, resulting in a curry that's both comforting and vibrant. Serve it hot over steamed rice or with roti, and a squeeze of fresh lime juice adds a refreshing zing.

chickpeas, drained and rinsed

fresh ginger, grated

Calories578.3kcal (28.92%)

Protein18.9g (37.84%)

Step 1

Heat the oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.

Step 2

Add the turmeric, cumin, paprika, cloves, salt, and black pepper. Stir for about 30 seconds to toast the spices.

Step 3

Add the chickpeas and stir well, coating them in the spices.

Step 4

Pour in the coconut milk and add ½ cup water. Stir everything together.

Step 5

Bring to a gentle simmer, then reduce the heat and cook uncovered for 15–20 minutes, stirring occasionally.

Step 6

If the curry becomes too thick, add a little more water. For a thicker curry, lightly mash some of the chickpeas with the back of your spoon.

Step 7

Taste and adjust the salt, pepper, or spices as needed.

Calories578.3kcal (28.92%)

Protein18.9g (37.84%)

Serve hot over steamed rice, coconut rice, or with roti. A little fresh lime juice at the end would also brighten it up nicely.

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook them beforehand.

How can I make the curry thicker?

Lightly mash some of the chickpeas with the back of your spoon.

What can I serve with this curry?

Serve it hot over steamed rice, coconut rice, or with roti.

Can I substitute the coconut milk?

You can use a non-dairy milk alternative, but it will change the flavor and texture.

How do I brighten the flavor of the curry?

A squeeze of fresh lime juice at the end can brighten the flavor.

Cook with Chefadora AI

Add to Shopping List

chickpeas, drained and rinsed

fresh ginger, grated

Calories578.3kcal (28.92%)

Protein18.9g (37.84%)

Step 1

Heat the oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.

Step 2

Add the turmeric, cumin, paprika, cloves, salt, and black pepper. Stir for about 30 seconds to toast the spices.

Step 3

Add the chickpeas and stir well, coating them in the spices.

Step 4

Pour in the coconut milk and add ½ cup water. Stir everything together.

Step 5

Bring to a gentle simmer, then reduce the heat and cook uncovered for 15–20 minutes, stirring occasionally.

Step 6

If the curry becomes too thick, add a little more water. For a thicker curry, lightly mash some of the chickpeas with the back of your spoon.

Step 7

Taste and adjust the salt, pepper, or spices as needed.

Calories578.3kcal (28.92%)

Protein18.9g (37.84%)

Serve hot over steamed rice, coconut rice, or with roti. A little fresh lime juice at the end would also brighten it up nicely.

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook them beforehand.

How can I make the curry thicker?

Lightly mash some of the chickpeas with the back of your spoon.

What can I serve with this curry?

Serve it hot over steamed rice, coconut rice, or with roti.

Can I substitute the coconut milk?

You can use a non-dairy milk alternative, but it will change the flavor and texture.

How do I brighten the flavor of the curry?

A squeeze of fresh lime juice at the end can brighten the flavor.

Coconut Curry Chickpeas

About Coconut Curry Chickpeas

Ingredients to Make Coconut Curry Chickpeas