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Curried Chickpeas in Coconut Milk

Recipe Information

Total Time: 30 minutes
Servings: 6

Nutritional Information

Per Serving: Calories: 233, Fat: 11 g, Cholesterol: 0 mg, Sodium: 217 mg, Carbohydrate: 27 g, Dietary Fiber: 7 g, Protein: 8 g

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Curried Chickpeas in Coconut Milk

This simple, fast dish is a vegetarian’s delight, silky with coconut milk and flecked with spices and fresh cilantro.

Ingredients

  • 1 cup dried garbanzo beans, soaked (or two 15 oz cans)
  • 1 inch ginger root, peeled and sliced
  • 2 cloves garlic, peeled
  • 2 teaspoons canola oil or ghee (clarified butter, frequently used in Indian cooking)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne
  • 1 cup coconut milk (optional light coconut milk)
  • 1 teaspoon brown sugar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 cup cilantro, chopped

Preparation

  1. Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve.
  2. Heat a large skillet (see tip below) over high heat. When hot, add the canola oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.

Tips & Notes

Chef Robin Asbell likes to cook with a cast iron skillet for the extra iron it adds to the food.

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9 Responses to “Curried Chickpeas in Coconut Milk”

  1. Soraya Garcia Murdock March 27, 2012 3:38 pm #

    absolutely love Indian cuisine.

  2. Robin Asbell March 28, 2012 8:51 am #

    It's delicious-and good for you!

  3. Noelle June 11, 2012 11:16 pm #

    This is about double the turmric needed. 1/4tsp for this recipe is right. Mine ended up with a much too strong turmeric flavor.

  4. Maria Isabella Small April 14, 2013 10:00 am #

    Beautiful and easy.

  5. Jacqui Ross Rose September 30, 2013 3:30 pm #

    This looks great. I'm thinking of adding diced tomatoes and serving it over basmati rice for dinner. Trying to make three vegetarian dinners a week.

  6. Renee Miller September 30, 2013 5:39 pm #

    I added parsley yellow pepper and chopped tomato

  7. Karen Durrie October 2, 2013 12:16 pm #

    It's missing the curry?

  8. Co+op, stronger together October 2, 2013 1:14 pm #

    Hi, Karen. The spices in this recipe: cumin, turmeric, coriander and cayenne form the basis of a basic curry powder. You could certainly substitute these spices with your favorite curry powder, though!

  9. Kari Ketchum November 13, 2013 1:24 pm #

    awesome dinner!!! quick easy & of course we added a "little" extra cayenne – 1 can of coconut milk is perfect for a double batch

Recipe Information

Total Time: 30 minutes

Servings: 6

Nutritional Information

Per Serving: Calories: 233, Fat: 11 g, Cholesterol: 0 mg, Sodium: 217 mg, Carbohydrate: 27 g, Dietary Fiber: 7 g, Protein: 8 g

Categories

, , , , , , , ,

Tags

, , ,