We all need something to snuggle up to when the days get shorter and colder. My coconut chickpea curry is the perfect winter warmer!
Chickpeas never get boring. I guess if you cook them the same way every time you eat them, they can get a bit monotonous. Change the herbs and spices or add a completely different ingredient like coconut or yoghurt and I guarantee, you’ll give your chickpeas new life.
Chickpeas are in my top three favourite legumes. I love the fact that you can use them in so many ways, whether that’s in a curry, a salad, oven-roasted for a quick snack, or as a spread (hummus). Chickpeas (just like all other legumes) are a fantastic way to get some fibre into your diet, especially if you struggle with eating greens and salads. Per 100g portion, they provide up to 6g of fibre, over a fifth of the recommended daily intake for adults. Chickpeas are also a good source of plant protein, granted they may not be as bioavailable as animal protein, but every healthy diet needs a balance of both sources.
This particular chickpea recipe is Indian-inspired. I enjoy it best with rice, but it is equally as good with naan bread. If you want to try something completely different, give it a whirl with pasta, trust me, it is delicious. When I eat legumes, I try to ensure that the other components of my meal are not fibre-rich. Fibre is excellent for your digestive health, but large quantities in one sitting can cause severe bloating and discomfort. I usually eat legumes on their own or with moderate amounts of vegetables. When I want a starch to go with them, I opt for refined grains (i.e. not whole wheat) to keep the total fibre count under 10g.
I have reintroduced moderate amounts of oil into my diet, but you can make this recipe without oil if you prefer.
Snuggle up to this mouthwatering coconut chickpea curry. It is the perfect winter warmer and it is flavourful and delicious!
- 250g basmati rice
- 2x 400g tin chickpeas, drained
- 400g tin coconut milk
- 2 tbsp coconut oil (use olive oil if you prefer)
- 2 medium shallots, finely chopped
- 2 fat garlic cloves, finely minced
- 1 tbsp Madras curry powder
- 1 tbsp ground coriander
- 1 tbsp garam masala
- ½ teaspoon ground turmeric
- 1 large red chilli, finely chopped
- 1 teaspoon tomato puree
- 1 vegetable stock cube
- Large handful fresh coriander, leaves and stalks separated
- 320g broccoli florets, steamed
- 100g cherry tomatoes, halved (optional)
- Cook the rice according to the package instructions.
- While the rice is cooking, chop the coriander stalks and leaves very finely and keep them separate.
- Heat the oil in a large saucepan over medium heat, once hot, fry the onions for 1-2 minutes until softened then add the curry powder, garam masala, turmeric, tomato puree, chilli and coriander stalks. Fry for 2-3 minutes or until the spices become very fragrant.
- Add a small splash of water then add the garlic and vegetable stock cube. Cook for 2 minutes then stir in the chickpeas and the coconut milk. Cook on a low heat for 10 minutes, stirring occasionally. Adjust seasoning as needed. Just before taking the pan off the heat, add the chopped coriander leaves and mix thoroughly.
- Serve the chickpea curry over the rice with a side of broccoli and cherry tomatoes if using. Garnish with fresh coriander if you desire and as always, enjoy.
- If you try this recipe, please come back and let me know your thoughts.
If you’re sensitive to chickpeas, try this recipe with tofu, a meat replacement or chicken
Keywords: Curry, Chickpeas, Coconut, Curry, Basmati rice