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Coconut Curry Chickpeas - A Cozy, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons curry powder (mild or medium)
  • 1 teaspoon ground coriander (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne or red pepper flakes (optional, to taste)
  • 2 tablespoons tomato paste
  • 1 can (14–15 ounces) full-fat coconut milk
  • 1/2 cup low-sodium vegetable broth or water (plus more as needed)
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 small bell pepper, sliced (any color)
  • 2 cups baby spinach or chopped kale
  • 1 tablespoon soy sauce or tamari (or 1 teaspoon salt, to taste)
  • 1–2 teaspoons maple syrup or sugar (to balance acidity, optional)
  • Juice of 1/2 lime (plus wedges for serving)
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or warm naan, for serving

Method
 

  1. Warm the oil in a large skillet or Dutch oven over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until soft and translucent, about 5–7 minutes.
  2. Stir in the garlic and ginger. Cook 30–60 seconds, until fragrant. Avoid browning the garlic.
  3. Sprinkle in the curry powder, coriander, cumin, and cayenne if using. Toast the spices for 30 seconds to wake up their flavor.
  4. Add the tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly and smells sweet and rich.
  5. Pour in the coconut milk and vegetable broth. Whisk or stir to fully combine with the tomato paste and spices.
  6. Stir in the chickpeas and bell pepper. Bring to a gentle simmer. Reduce the heat to medium-low and cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Add the spinach and stir until wilted, 1–2 minutes. If the sauce gets too thick, splash in a bit more broth or water.
  8. Season with soy sauce or salt. Taste and add maple syrup if the sauce needs a little sweetness to balance the spices.
  9. Finish with lime juice for brightness. Taste again and adjust salt, heat, or acidity as needed.
  10. Serve hot over rice or with naan. Garnish with chopped cilantro and extra lime wedges.