These curried chickpeas are perfect for a simple weeknight dinner. With just a few ingredients (that you may already have on hand) and 30 minutes you’ll be ready for a delicious meal. This dish will give you the curry flavor you’re looking for without the heat and the creamy curry sauce is so good you’ll be scraping your bowl clean.
The two main ingredients in the recipe are the curry paste and the chickpeas, but the most tricky ingredient is the coconut milk. Most grocery stores carry a variety of coconut milks. For this recipe you’ll want the coconut milk you find in a can (not the kind in a carton in the refrigerated section or health food section). It’s usually located in the international foods isle of the grocery store.
When you open the can you’ll see white cream at the top, but just underneath is an off-white color liquid which is the “coconut water”. This naturally occurring septation is not what we want for this recipe. We need a smooth creamy blend of the two. You can shake the can vigorously before opening, or you can empty the can into a bowl and mix with a fork or whisk until blended smooth.
Types of curry
There are so many types of curries from around the world, it’s almost impossible to pick a favorite. I’ll always have a special place in my heart for Indian curries, red Thai curry, and Jamaican curries.
It wouldn’t take more than a simple Google search to find a delicious curry paste recipe made from scratch, but why go through the hassle? The thought of purchasing all of the herbs and spices, then blending and measuring them to perfection gives me a mild headache. It might be worth it, but I just haven’t found the time. Many grocery stores offer a wide assortment of curry pastes and powders. Try them all and choose your favorites.
In my next attempt to make this recipe, I plan to use black eyed peas rather than chickpeas. I’ll update this post when I do to let you know it this is a viable option.
Tip: This dish is just as good the next day. Take it for lunch on the go or enjoy it as a heat and eat dinner.
Vegan Curried Chickpeas
- 3 Tablespoons olive oil
- ½ Diced red onion
- 3 Cloves minced garlic
- ¾ Cup full fat coconut milk
- ½ Cube Golden Curry curry mild
- 1 Cup water
- 1 Can chickpeas 18 oz.
- ½ Cup quartered cherry tomatoes
- 1 ½ Tablespoons paprika
In a saucepan add olive at heat on medium for 3-4 minutes
Add onion and garlic to saucepan and sautée until translucent
Add coconut milk and simmer for 2-3 minutes
Add in curry paste and stir until blended
Stir in water until blended
Add chickpeas and mash 10 peas with fork in pot
Mix in paprika
Stir then let simmer for 10-15 min stirring occasionally
Add tomatoes and let simmer for an additional 10 minutes
Serve with rice