The Coconut Chickpea Delight was born out of a rainy Sunday afternoon when I craved something warm, creamy, and full of vibrant flavors. I remember looking through my pantry and spotting a can of chickpeas, a staple in my kitchen. With a can of coconut milk and some fresh tomatoes and spices on hand, I knew I had the makings of a perfect one-pot meal. Coconut Chickpea Delight became an instant favorite in my household, thanks to its rich and aromatic blend of coconut milk and spices.
Coconut Chickpea Delight wasn’t always part of my regular recipe rotation. It all started when a friend dropped by unexpectedly for lunch. Wanting to whip up something quick yet delicious, I decided to experiment. The combination of chickpeas and coconut milk, along with garam masala and cumin, turned out to be a culinary revelation. The Coconut Chickpea Delight not only impressed my friend but also inspired me to refine the recipe further for my blog.
Over time, Coconut Chickpea Delight has become a family favorite, especially during busy weeknights. The recipe is simple enough to prepare after a long day, yet it offers a satisfying and wholesome meal. I love how the creamy coconut milk balances the robust spices, creating a dish that’s both comforting and exotic. The leftovers taste even better the next day, making it a great option for meal prepping.
Versatility and Flavor
One of the things I love most about Coconut Chickpea Delight is its versatility. You can easily add your favorite vegetables like spinach or bell peppers to the mix. Sometimes, I serve it with basmati rice or warm naan bread, which complements the curry perfectly. Whether you’re cooking for yourself or entertaining guests, Coconut Chickpea Delight is a go-to recipe that promises to deliver a burst of flavor with every bite.
Check out more high protein vegetarian meals here!
Table of Contents
Chef’s Notes- Coconut Chickpea Delight
- Heat Adjustment: If you like your curry spicier, add crushed red pepper flakes or a dash of harissa paste during the sautéing step.
- Serving Suggestions: Pair the curry with basmati rice, quinoa, or warm naan bread for a more filling meal.
- Adding Vegetables: Enhance the nutritional value by adding vegetables like spinach, bell peppers, or kale during the simmering step.
- Consistency Tip: If the curry seems too thin, let it simmer a bit longer or add a bit more coconut flour to thicken it up.
- Storage Tips: This dish stores well in the fridge for up to five days. For longer storage, freeze the curry in airtight containers for up to a month. Reheat gently on the stove to preserve the creamy texture.
- Fresh Herbs: Garnish with fresh cilantro or parsley for added flavor and a pop of color.
- Balancing Flavors: If the curry tastes too acidic, add a small pinch of sugar or a splash of coconut milk to balance the flavors.
Coconut Chickpea Delight
Dive into the flavors of this Coconut Chickpea Delight! This one-pot wonder is a vegan, gluten-free curry that’s perfect for meal prep and budget-friendly. With rich coconut milk, aromatic spices, and hearty chickpeas, this dish is a weeknight favorite. It’s incredibly easy to make and bursting with flavor. Serve it with naan or rice for a complete meal that will have everyone asking for seconds!
4
servings15
minutes30
minutes225
kcal45
minutesKeep the screen of your device on
Ingredients
Base Ingredients
2 tablespoons coconut oil
1 medium red onion finely chopped
14 ounces diced tomatoes fresh or canned
Sea salt and freshly ground black pepper to taste
Main Components
16 ounces canned chickpeas drained and rinsed
3 cloves garlic minced
1 ½ tablespoons garam masala
1 teaspoon curry powder
¼ teaspoon ground cumin
Creamy Base
13.5 ounces canned coconut milk
2 teaspoons coconut flour (optional)
Finishing Touch
Juice of 1 small lime
- Alternative Ingredients:
Coconut Oil: Olive oil or avocado oil can be used.
Red Onion: Yellow onion or shallots.
Canned Tomatoes: Fresh tomatoes or tomato puree.
Chickpeas: White beans or lentils.
Coconut Milk: Almond milk or cashew cream.
Coconut Flour: Almond flour or cornstarch.
Lime Juice: Lemon juice or apple cider vinegar.
Directions
- Sauté Aromatics – Heat the coconut oil in a nonstick pan over medium-high heat. Add the chopped onions and diced tomatoes. Season with sea salt and black pepper. Cook until the onions are soft and the tomatoes release their juices, about 10 minutes.
- Add Spices and Chickpeas – Stir in the minced garlic, garam masala, curry powder, and ground cumin. Add the drained chickpeas and mix well to coat them with the spices.
- Incorporate Coconut Milk – Pour in the coconut milk and stir to combine. If using coconut flour to thicken the curry, add it now and stir well.
- Simmer – Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10-12 minutes until the flavors meld together.
- Finish with Lime – Remove from heat and squeeze the juice of one lime over the curry. Stir to combine and adjust seasoning if needed.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 225kcal
- Fat: 9.4g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 184.8mg
- Potassium: 400mg
- Carbohydrates: 28.5g
- Fiber: 6g
- Sugar: 8.1g
- Protein: 7.3g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 15mg
FAQ- Coconut Chickpea Delight
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Soak them overnight and cook them until tender before using them in the recipe.
What can I use instead of coconut milk?
You can substitute coconut milk with almond milk, cashew cream, or even a mix of vegetable broth and a bit of dairy-free cream for a similar creamy texture.
Can I make this curry in advance?
Absolutely! This curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to five days.
What can I serve with this curry?
Serve the curry with basmati rice, quinoa, or warm naan bread. You can also add a side of roasted vegetables or a simple salad to complete the meal.
How can I make the curry thicker?
If the curry is too thin, let it simmer longer to reduce the liquid. Alternatively, add a bit more coconut flour or a slurry of cornstarch and water to thicken it up.
