Vegan Coconut Curry Chickpeas
This Vegan Coconut Curry Chickpeas recipe is inspired by my love for Indian cuisine. I wanted to create a dish that was not only flavorful but also healthy and easy to prepare. This recipe quickly became a favorite in my household, as it's packed with protein and nutrients from the chickpeas, while the coconut milk adds a rich creaminess.
I remember the first time I made this dish for friends at a dinner party. They were amazed by how delicious and satisfying it was, even though it was completely plant-based. It has since become a go-to recipe for gatherings, as it caters to various dietary preferences and never fails to impress.
The versatility of this dish is another reason why it's so popular. You can easily customize it by adding your favorite vegetables or adjusting the spice level to suit your taste buds. It's a great way to use up any leftover veggies you have in your fridge!
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- Salt and pepper, to taste
- 2 cups spinach, roughly chopped
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
- Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to toast.
- Add the chickpeas, diced tomatoes, and coconut milk to the skillet. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
- Once the curry has thickened, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Serve the curry over cooked rice or with naan bread, garnishing with fresh cilantro.