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Coconut Curry Chickpeas

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 2 teaspoons avocado oil or other neutral oil
  • 1 medium onion diced
  • 3 cloves garlic pressed or minced
  • 2 teaspoons coriander
  • 1 tablespoon curry powder
  • Shake of cayenne pepper to taste
  • 1 15 oz. can chickpeas drained
  • 1 15 oz. can crushed tomatoes undrained see note 1
  • 1 13.5 oz. can coconut cream or full-fat coconut milk see note 2
  • 2-3 teaspoons maple syrup or agave nectar
  • Sea salt
  • Juice of 1-2 limes
  • 1/4 cup cilantro chopped plus more for garnish
  • lime wedges for garnish

Instructions

  • Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
  • Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
  • Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
  • Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.
  • Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.