Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat the Oil: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Spice It Up: Add the curry powder, turmeric, and cumin, stirring to coat the onions and release the spices’ aromas.
- Simmer the Chickpeas: Add the chickpeas and coconut milk to the skillet. Stir well, bring to a simmer, and let cook for about 10-15 minutes, allowing the flavors to meld.
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and alongside rice or naan.
Notes
- Substitutions: Use any beans instead of chickpeas.
- Storage: Keeps well in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 350kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 10g