(Vegan) Coconut Curry Chickpeas

Crazy week? It can be all too easy to throw healthy eating out of the window and chow down on some takeaway.
With busy life comes the desire to feed oneself all that is easy, quick, and effortless.
But don’t dive into that pizza, Pad Thai or Chipotle just yet.
I have a perfect recipe for you.
So easy and simple, you’ll have dinner sorted in no time.
And if you make a double batch, you’ll have lunch for the next couple of days too.

These (Vegan) Coconut Curry Chickpeas are proof that a healthy meal can also be incredibly delicious, incredibly easy to prepare, and budget friendly.
A healthy but comforting dish inspired by Indian cuisine and with several layers of flavors that will not leave you disappointed.

This naturally vegan, gluten-free is super creamy curry and so easy to make, just follow the directions and you will be good to go.
Start to finish, you can have this (Vegan) Coconut Curry Chickpeas on your table in 30 minutes, and if you discount the rice, it’s also a one-pot meal.
Another selling point, it’s cheap. That’s one of the benefits of vegetarian cooking. The protein source in this dish is 2 cans of chickpeas.

(Vegan) Coconut Curry Chickpeas                                                                                                   Print this recipe!

A couple of notes. You can store this curry in an airtight container in the fridge up to 5 days. I used canned chickpeas for ease, but if you want you can use dried chickpeas, soak them overnight, and cook them until soft. If you want more heat,` add ¼ teaspoon of red pepper flakes with the other spices.

Ingredients
Serves 6

2 tablespoons coconut oil (or vegetable oil)
1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons garam masala
1 teaspoon curry powder
1 teaspoon chili powder*
¼ teaspoon ground cumin
2 ½ cups tomato sauce
1 (14 oz / 400 gr) can full-fat coconut milk (I used Aroy-D)
2 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed
2 tablespoons cornstarch (or arrowroot powder)
Juice of 1 lime

*chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Heat coconut oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then.
Add garlic and sauté for 1 more minute, until fragrant.
Add spices and sauté for 30 seconds.
Add tomato sauce, bring to gentle simmer and cook for 10 minutes.
Add chickpeas and give a good stir.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, stir in lime juice (don’t skip this, it’s very important), sprinkle with chopped fresh cilantro (or parsley) and serve with basmati rice or naan bread.

Nutrition facts

One serving yields 371 calories, 21 grams of fat, 34 grams of carbs, and 12 grams of protein.