Coconut Curry Chickpeas

Prep time: 10 mins | Cook time: 20 minutes | Total time: 30 minutes |
serving size: 10-12 | Materials: Dutch pot (or a non-ceramic pan/wok), wooden spoon, cutting board, knife, wire strainer, ,measuring utensils, your favorite bowl

I've made coconut curry chickpeas twice this summer and it's by FAR my favorite meal right now (with brown rice and fried plantains 🤤 ). I provided this recipe for everyone to enjoy! If it's not to your spicy liking, feel free to jazz it up or down. If you're allergic to coconut or it makes you queasy, this may not be for you. Of course, it's vegan but you can always add chicken or shrimp for a hardier non-vegan meal. 💛

Ingredients

2 Cans of Organic Chickpeas ​
1/2 Block of Coconut Cream chopped
1 Can of Coconut Milk (shake well)
2 Jalapeno Pepper chopped
1 Green Bell Pepper chopped
1 Medium White Onion chopped
​2 Scallions chopped 
4 Garlic Cloves chopped

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Ground Ginger
2 Tbsp Combo Seasoning (no MSG)
1 Tbsp Black Pepper
​1 Tbsp Paprika
1 Tsp Pink Himalayan Salt
3 Tbsp Curry Powder
Chili Flakes

Directions

1. Chop your onion, scallions, jalapeno pepper, bell pepper, and garlic then set to the side. 
2. Open your cans of chickpeas and pour it into a wire strainer. Rinse your chickpeas with cold water removing some of their shells. Set to the side.
3. Pour olive oil into your pot and place it on medium heat.
4. When the oil is hot, pour in your cut onions, jalapeno peppers and bell pepper until onions are golden brown and peppers are soft. This should take about 5 minutes. Be careful not to burn your veggies, if they start to stick to your pot add more oil.
5. Once onions and peppers have cooked add in your chopped garlic and scallions. Cook for another minute or so while stirring. Heat should still be on medium.
6. Now it's time to throw in our SPICES ! Note: We are "blackening/burning" our curry here. If you know, you know. 🌶🔥
7. Add in 2 tbsp of curry powder, salt, ginger powder, and paprika. Let this cook down while still stirring your veggies.
8. Use your judgement, when everything seems evenly mixed in and cooked, pour in your coconut milk and add your coconut cream. Add black pepper here and the last tbsp of curry powder.
9. Stir in ingredients until smooth. Allow the mixture to boil on high, once boiling turn down the heat and allow the mixture to simmer for 10 minutes. The curry will thicken, so stir occasionally. 
10. Once everything is all bubbled in, stir in your chickpeas (aka garbanzo beans *Ari Lennox voice*) and chili flakes. Let simmer for about 10 minutes or until the chickpeas are cooked. Stir occasionally. 
11. DONE! Serve over rice or eat alone. It's yummy either way.

*note: if you prefer to use dried chickpeas, the peas must soak in water overnight so that they can soften. Measurements are guesstimations. If you are allergic to any of the ingredients please substitute them! Ingredients that are hyperlinked to the specific brand that I use.

I hope you all enjoy! Let me know in the comments below how you like it. Did you change or add anything? Don't forget to share with your friends and family. 🥰

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Till Next Time,

​Chérie Jade

Be Well!