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To make coconut curry chickpeas, you need a few key items. First, grab a can of chickpeas. You will also need coconut milk for creaminess. Use one tablespoon of coconut oil for cooking. A small onion, two cloves of garlic, and some fresh ginger add flavor. For spice, include red curry paste, turmeric, and cumin. You also want a bell pepper and some spinach. Finally, don't forget soy sauce and lime juice for a zesty kick.

Coconut Curry Chickpeas

Indulge in the delightful flavors of my Coconut Curry Chickpeas recipe! This simple and tasty dish is packed with protein and fiber, making it a healthy choice for any night of the week. With easy-to-find ingredients like chickpeas, coconut milk, and vibrant spices, you can whip up a comforting curry in no time. Ready to impress your taste buds? Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 tablespoon coconut oil

1 small onion, diced

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons red curry paste

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 bell pepper (any color), diced

1 cup spinach, fresh or frozen

1 tablespoon soy sauce

1 teaspoon lime juice

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked jasmine or basmati rice, to serve

Instructions
 

In a large skillet, heat the coconut oil over medium heat.

    Add the diced onion and sauté for about 5 minutes until translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

        Add the red curry paste, turmeric, and cumin, stirring well to combine and toast the spices for about 1 minute.

          Pour in the coconut milk and let the mixture simmer for 5 minutes, allowing the flavors to meld.

            Add the chickpeas and diced bell pepper to the curry mixture, stirring to coat evenly. Simmer for another 10 minutes until the bell pepper is tender.

              Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen), about 2-3 minutes.

                Stir in the soy sauce and lime juice. Season with salt and pepper to taste.

                  Serve hot over cooked jasmine or basmati rice, garnished with fresh cilantro.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                      - Presentation Tips: Serve the coconut curry in deep bowls, with a scattering of cilantro on top and lime wedges on the side for a pop of color and added zing.