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Coconut Curry Chickpeas

A fragrant, protein-packed chickpea dish with creamy coconut milk, warming spices, and a bright citrus finish. Serve over rice or quinoa for a wholesome meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main dish
Calories: 220
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cayenne pepper optional
  • 1 can (14 oz) chickpeas drained and rinsed
  • 1 cup coconut milk
  • 1 tbsp tomato paste
  • 1 tbsp lime juice
  • to taste salt
  • to taste black pepper
  • 2 tbsp fresh cilantro chopped

Method
 

Steps
  1. Heat olive oil and butter in a large skillet over medium heat until shimmering.
  2. Add diced onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic, ground ginger, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute until fragrant.
  4. Add tomato paste and cook, stirring, for another minute.
  5. Add chickpeas and coconut milk; stir to combine.
  6. Bring to a gentle simmer and let cook for 15 minutes, stirring occasionally.
  7. Stir in lime juice, season with salt and pepper, and simmer for another 2 minutes.
  8. Remove from heat, sprinkle with fresh cilantro, and serve over rice or naan.

Notes

Make‑ahead: Cool and refrigerate up to 3 days. Reheat gently in a saucepan over low heat. Storage: airtight container. Serving: pair with rice, naan, or a cucumber salad. Pro tip: add coconut cream for extra richness.