Aromatic Coconut Curry Chickpeas

Discover the delicious and nourishing Coconut Harmony Chickpeas recipe that combines the creamy richness of coconut milk with hearty chickpeas. This simple yet satisfying dish is perfect for busy weeknights and works for vegan and gluten-free diets. Packed with protein, fiber, and vibrant spices, it's not only a flavorful meal but also a healthy option that caters to various tastes. Elevate your plant-based cooking game with this creamy, nourishing curry that will leave everyone wanting more!

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Ingredients

2 cups canned chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 tablespoon coconut oil (or vegetable oil)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste (adjust according to your spice preference)

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 bell pepper (red or yellow), chopped

2 cups fresh spinach

2 tablespoons soy sauce or tamari (for gluten-free option)

1 tablespoon lime juice

1 teaspoon sugar or maple syrup (optional, to enhance flavor balance)

Fresh cilantro for garnish

Cooked jasmine or basmati rice, for serving

Instructions

Heat the Oil: In a large skillet or pot, heat the coconut oil over medium heat. Once melted, add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add Aromatics: Next, stir in the minced garlic and grated ginger. Continue sautéing for an additional 1-2 minutes, ensuring that the mixture becomes aromatic and the garlic is lightly golden.

Spice it Up: Add the red curry paste, turmeric powder, cumin, and coriander to the skillet. Cook for 2-3 minutes while stirring frequently, allowing the spices to toast and release their full flavors.

Introduce Chickpeas: Gently fold in the drained chickpeas and the chopped bell pepper, ensuring that they are well coated with the toasted spice mixture.

Coconut Creaminess: Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, or until the sauce is slightly thickened.

Add Greens: Incorporate the fresh spinach, soy sauce (or tamari), lime juice, and optional sugar or maple syrup. Cook for an additional 3-5 minutes until the spinach is wilted and vibrant green.

Taste and Adjust: Taste your dish and adjust the seasoning if needed by adding more soy sauce, lime juice, or spices according to your preference.

Serve: Serve the warm and aromatic coconut curry chickpeas over a bed of fluffy jasmine or basmati rice. Garnish generously with freshly chopped cilantro for an added burst of flavor.

Prep Time, Total Time, Servings:

10 minutes | 30 minutes | Serves 4