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Creamy Coconut Curry Chickpeas – Easy & Flavorful!

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 320 kcal

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tbsp coconut oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp chili flakes optional for heat
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or naan for serving

Instructions
 

  • Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
  • Add Spices: Stir in curry powder, cumin, turmeric, and chili flakes (if using), and cook for 1 minute to release the flavors.
  • Simmer Curry: Add diced tomatoes and coconut milk to the skillet. Stir to combine, and simmer for 5 minutes.
  • Add Chickpeas: Stir in the chickpeas and cook for another 10 minutes, allowing the curry to thicken and the chickpeas to soak up the flavors.
  • Season & Serve: Add lime juice, salt, and pepper to taste. Serve the coconut curry chickpeas over basmati rice or with naan, garnished with fresh cilantro.