Chickpea Curry in Coconut Milk
Ingredients
- 2 tablespoons mild oil, avocado, grapeseed, vegetable, or coconut oil
- 1 small onion, finely chopped
- ½ small green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1-inch knob fresh ginger, peeled and minced
- ½ teaspoon ground cumin
- 2 teaspoons Garam Masala
- 1 teaspoon paprika, not smoked
- ½ teaspoon ground turmeric
- ⅛ to ¼ teaspoon cayenne pepper
- 3 tablespoons tomato paste
- 1 (14-ounce ) can coconut milk
- 1 ¼ cups vegetable broth or chicken broth, plus more if needed
- 1-2 teaspoons maple syrup, or coconut sugar(optional)
- 2 (14-ounce) can chickpeas, drained
- large handful of baby spinach
- Juice of 1 lime or lemon, about 1 tablespoon, or to taste
- Sea salt and ground black pepper to taste, to taste
- 2 tablespoons fresh cilantro, chopped (plus more for serving)
For serving (optional):
- basmati , white or brown rice, chapati, naan, flatbread, or quinoa; lime or lemon wedges.
Instructions
- Heat the oil in a large sauté pan or Dutch oven over medium-high heat. Add the onion and bell pepper. Sauté until softened, about 4 minutes.
- Stir in the garlic and ginger. Cook for 2 minutes, stirring frequently.
- Add cumin, garam masala, paprika, turmeric, cayenne, and tomato paste. Cook for 2 minutes, stirring often.
- Pour in the coconut milk and stir until the tomato paste dissolves. Add broth and sugar (if using), then the chickpeas. Stir to combine.
- Bring the mixture to a gentle simmer and cook for 8 minutes, stirring occasionally. Add more broth if you prefer a thinner curry.
- Stir in spinach and simmer until the spinach wilts, about 2 minutes.
- Add lime juice, season with salt and pepper, and stir in the cilantro. Then, serve it warm with rice or naan.
Notes
- Rinsing the chickpeas isn't necessary.
- For a rich, hearty and creamy curry, use full-fat coconut milk.
- This recipe has been adapted from the cookbook AfriCali: Recipes From My Jikoni by Kiano Moju.
Nutrition
Calories: 102 kcal, Carbohydrates: 9 g, Protein: 1 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.03 g, Sodium: 393 mg, Potassium: 206 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 663 IU, Vitamin C: 13 mg, Calcium: 21 mg, Iron: 1 mg
