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Written by on February 20, 2024




This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Quick curries are favourite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!


1 onion 2 cloves garlic 1 tsp grated fresh ginger 2 Tbsp olive oil 1.5 Tbsp curry powder 1 tsp cumin 2 cans chickpeas, drained 1 can tomatoes 1 can full-fat coconut milk 4 Tbsp of chopped coriander



Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent. Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices. Drain the chickpeas, then add them to the skillet along with the tomatoes and coconut milk. Stir everything to combine. Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally. Add the coriander and stir it into the sauce. Continue to cook and stir to your desired tenderness I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!


Serving: 1.5cups Calories: 615kcal Carbohydrates: 73g Protein: 23g Fat: 29g Sodium: 316mg Fiber: 22g

Source: Beth – Budget Bytes

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