You’ll need only the ingredients to prepare this delicious warming dish, most of which are kept in the pantry for those last-minute meals. Here are the items you’ll require to make coconut curry chickpeas
Garlic, onion, and ginger aromas form an impressive flavor base for this dish.
Spices The curry powder as well as cumin. If you’re looking for a fiery curry, don’t forget to include a little cayenne pepper too!
Tomato sauce: A little tomato sauce gives the dish just the perfect amount of acidity, helping to balance the creamy coconut.
Coconut milk full of fat provides the curry sauce with a lot of body and the perfect creamy base to complement the intense flavors of aromatics and spices.
Chickpeas that aren’t expensive fill this dish, supplying plenty of energy for your belly and healthy fiber.
Kale: Kale provides some variety in texture, color, and flavor. If you’re not a fan of the taste of kale, try substituting it with fresh spinach.
WHAT KIND OF CURRY POWDER TO USE
Curry powders vary significantly in taste according to your chosen brand; therefore, you should test to find one you like. I’ve never encountered a curry powder I didn’t love, So I don’t have a specific brand to recommend. However, it is essential to ensure it’s freshly made! Old spices that have sat in your pantry for a long time have lost their flavor and become bland and dull with the passage of time.
There is also the option to use mild or hot curry powder. If you are a fan of spicy foods, you can opt for hot curry powder or add crushed red or cayenne peppers to the dish after adding the curry powder and cumin.
HOW TO SERVE COCONUT CURRY CHICKPEAS
This delicious and warm dish tastes great with rice, bread, or Naan to dip. It is essential to have some starchy food to absorb all that delicious sauce! Try garnishing your chickpeas with fresh cilantro or even lime. Something refreshing and light, such as creamy Cucumber Salad, would complement these chickpeas in curry.
One yellow onion ($0.38)
Two cloves of Garlic ($0.16)
1 tsp fresh ginger grated ($0.10)
Two tablespoons olive oil ($0.41)
1.5 Tbsp curry powder ($0.45)
One teaspoon cumin ($0.10)
2 15oz. chickpeas in cans, drain ($1.58)
1 8oz. container tomatoes sauce ($0.50)
1 13.5oz. coconut milk with full-fat ($2.99)
Four oz. chopped kale (about 3 cups) ($0.75)
Cut the onion, chop the Garlic, and grate the ginger. Add the Garlic, onion, and ginger to a pan along with olive oil. Cook the aromatics over moderately low heat for approximately five minutes until the onions become tender and transparent.
Add the cumin and curry powder to the skillet. Continue stirring and cooking for a further minute for the spice to be toasted.
The chickpeas should be rinsed, after which you add them back to the pan with the coconut milk and tomato sauce. Mix everything until it is all combined.
Increase the heat to medium-high, bringing the sauce to a boil. After reaching a spot, turn the heat down to medium-low, stirring frequently, allowing the curry to simmer for fifteen minutes.
Incorporate the kale and stir it into the sauce. Continue cooking and stirring until the kale is wilted until you are satisfied with the tenderness (I cooked it for about 5 minutes). Then check the curry for taste and add salt according to your preference (about 1/2 teaspoon). Serve hot with bread or rice to dip!