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For this tasty dish, you need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 red bell pepper, chopped - 2 tablespoons red curry paste - 1 teaspoon turmeric powder - 1 teaspoon cumin - 2 tablespoons vegetable oil - 1 tablespoon soy sauce - Salt to taste These main ingredients bring flavor and richness to your curry. The chickpeas provide protein, while coconut milk adds creaminess. You likely have some of these staples at home: - Vegetable oil - Soy sauce - Salt These items are essential for cooking. They help build the base flavor of the dish. To make your meal shine, consider these garnishes: - Fresh cilantro, for garnish - Cooked rice or quinoa, for serving Garnishing with fresh cilantro adds a burst of color and freshness. Serving with rice or quinoa makes the dish more filling. First, grab a large pot. Heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add 1 finely chopped onion. Sauté the onion for about 5 minutes. You want it soft and translucent. This step builds a nice base for your curry. Next, stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook this for 1-2 minutes. You will smell a lovely aroma. Now, add 1 chopped red bell pepper to the pot. Let it cook for another 3-4 minutes until it starts to soften. This adds color and sweetness to your dish. Now it's time for the spices! Stir in 2 tablespoons of red curry paste, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin. Cook for 1 minute to toast the spices. This brings out their flavors. After that, pour in 1 can of coconut milk and 1 tablespoon of soy sauce. Add 2 cans of drained and rinsed chickpeas. Give it a good stir to mix everything well. Let the mixture simmer for 15-20 minutes. Stir occasionally to prevent sticking. You want the chickpeas heated through and the sauce to thicken slightly. Taste your dish and add salt as needed. When ready, serve your coconut curry chickpeas over cooked rice or quinoa. Don't forget to garnish with fresh cilantro! To get the best flavor in your coconut curry chickpeas, start with fresh ingredients. Use ripe bell peppers and good quality coconut milk. Sauté your onions until they are golden brown. This step adds depth to the dish. You can also adjust the spice level. Add more red curry paste for heat, or a pinch of sugar for balance. You can use canned or dried chickpeas for this recipe. Canned chickpeas are quick and easy. Just rinse and drain them before cooking. They save time and still taste great. If you prefer dried chickpeas, soak them overnight. Cook them until tender before adding them to your curry. This method gives a firmer texture and a more intense flavor. Serve your coconut curry chickpeas over rice or quinoa for a filling meal. You can also add a side of steamed veggies. Fresh cilantro on top adds a nice touch and bright flavor. For a twist, try serving it with naan bread. It’s perfect for dipping! {{image_2}} You can easily make this dish vegan and gluten-free. The base of coconut milk and chickpeas is naturally vegan. Just make sure to use gluten-free soy sauce or tamari. This dish fits many diets, so everyone can enjoy it. Feel free to swap some ingredients. You can use light coconut milk for fewer calories. If you don’t have red curry paste, green curry paste works too. Bell peppers can be replaced with any veggies you have, like carrots or zucchini. If you want a different flavor, try adding lime juice or fresh herbs. Coconut curry chickpeas taste great with various grains. You can serve them over rice or quinoa, as the recipe suggests. For a twist, try farro or barley for a nutty flavor. You can even use cauliflower rice for a low-carb option. Each grain adds a unique touch to your meal. After you enjoy your coconut curry chickpeas, let them cool down. Then, transfer them to an airtight container. Store the leftovers in the fridge. They stay fresh for up to four days. Always label your container with the date. This helps you keep track of how long they have been stored. To reheat your coconut curry chickpeas, you can use the stovetop or microwave. If using the stovetop, pour the chickpeas into a pot. Heat them over medium heat for about five to seven minutes. Stir often to prevent sticking. If using a microwave, place them in a microwave-safe bowl. Cover the bowl and heat for 2-3 minutes. Check that they are hot throughout before serving. You can freeze coconut curry chickpeas for later use. First, let the dish cool completely. Next, place it in a freezer-safe container or bag. Remove as much air as possible. Label it with the date, so you remember when you froze it. It can last in the freezer for up to three months. To thaw, simply transfer it to the fridge overnight before reheating. Yes, you can use dried chickpeas. First, soak them overnight in water. Then, cook them until soft before adding them to the curry. This step takes longer than using canned chickpeas, but it adds great texture and flavor. If you don’t have coconut milk, try almond milk or cashew cream. These options give a nice creaminess but change the flavor. You can also mix regular milk with a bit of coconut extract for a similar taste. Coconut curry can last up to four days in the fridge. Store it in an airtight container. To keep it fresh, let it cool before sealing. Yes, coconut curry chickpeas are healthy. They are high in protein and fiber from the chickpeas. The coconut milk adds healthy fats, while the spices provide antioxidants. Coconut curry chickpeas pair well with cooked rice or quinoa. You can also serve it with naan bread for a nice touch. Fresh cilantro on top adds flavor and color. Coconut curry chickpeas are easy and tasty. We covered the best ingredients, step-by-step cooking, and helpful tips. Remember to try different variations and substitutes to match your taste. Proper storage can keep this dish fresh and delicious. You can enjoy it in many ways, making it a versatile meal. By following these guidelines, you’ll create a hearty dish rich in flavor and nutrition. Explore the options, and have fun cooking!

Coconut Curry Chickpeas

Delight your taste buds with this Coconut Curry Chickpeas recipe! This easy dish features tender chickpeas simmered in creamy coconut milk, enhanced with vibrant spices and fresh veggies. Perfect for a quick weeknight dinner, it's both nutritious and delicious. Ready in just 35 minutes, this meal is a must-try! Click through to explore the full recipe and bring this flavorful dish to your table today!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, chopped

2 tablespoons red curry paste

1 teaspoon turmeric powder

1 teaspoon cumin

2 tablespoons vegetable oil

1 tablespoon soy sauce

Salt to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

    Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

      Add the chopped red bell pepper to the pot and cook for an additional 3-4 minutes until it begins to soften.

        Stir in the red curry paste, turmeric powder, and cumin, cooking for 1 minute to toast the spices.

          Pour in the coconut milk and soy sauce, then add the drained chickpeas. Stir well to combine.

            Allow the mixture to simmer for 15-20 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens slightly.

              Taste and adjust seasoning with salt as desired.

                Serve the coconut curry chickpeas over cooked rice or quinoa, garnished with fresh cilantro.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4