You will very likely enjoy this coconut chickpeas curry!! This is a variation of the chickpeas curry recipe with the added coconut which makes it more creamy and delicious. This curry can be served with any grain of choice (e.g. rice, pasta, bulgur etc) but I opted for quinoa because it’s richly packed with nutrients. Tell me what you think in the comment section. Enjoy!
INGREDIENTS
1 medium onion
1 garlic clove, minced
1 knob ginger, grated
2 green chilli, chopped
1tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp paprika
1 tbsp tomato paste
1 can plum tomatoes(200g)
3 cups coconut milk
2 cups cooked chickpeas
1 handful parsley
DIRECTION
1. Add olive oil to the pan.
2. Saute onion on medium heat for 5 minutes, add garlic and ginger cook for some seconds.
3. Add spices and toast for 1 minute for better aroma and flavour
4. Stir in tomato paste, cook for some minutes, add plum tomatoes, cook for 5 minutes and season with some salt to taste.
5. Add coconut milk, bring to a boil before adding cooked chickpeas. Allow it to reduce for 10 minutes.
6. Finish with some chopped parsley.
7. Serve with cooked quinoa.
Variations
1. You can use chicken in place of chickpeas. Season chicken with spices, salt and chilli pepper. Cook in the olive oil before adding the onion.
2 You can serve the chickpeas with rice or any other grain of choice.
3 Finish dish with chopped coriander instead of parsley.