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Coconut Chickpea Curry

Coconut Chickpea Curry

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tbsp olive oil
1 onion sweet; chopped
2 cloves garlic minced
2 cups chickpeas cooked
1 (14.5-oz) can tomatoes petite diced
1 (13.5-oz) can coconut milk light
1 1/2 tsp curry powder
1 tsp cumin ground
1 tsp salt or more to taste
1/2 tsp coriander ground
cilantro chopped, for serving
rice, basmati hot, cooked; 4-6 cups for serving

Instructions

Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!