Creamy Curry Coconut Chickpeas
This rich and creamy chickpeas recipe is loaded with curry, tomato paste, and coconut milk combined with the perfect blend of spices, I promise You won’t miss meat.
Preparation Time
- Serves: 4-5 People
- Prep time: 10 Minutes
- Cooking time: 20 Minutes
Ingredients
- 2 tablespoon coconut oil to sauté
- 1 small onion, finely chopped
- 1 carrot, peeled and sliced
- 1 teaspoon ginger, finely chopped
- 3 cloves garlic, minced scotch bonnet pepper, finely chopped
- 1 tablespoon. curry powder
- 2 teaspoon cinnamon powder
- 2 tablespoon tomato paste
- 1 (400ml) canned coconut milk
- ½ cup of water
- 1 (16oz). can chickpeas, drained and rinsed
- 1 stalk scallion
- 1 sprig thyme salt & ground black pepper to taste
- ½ teaspoon pimento powder
- 1 handful spinach
- 1 teaspoon. cornstarch mix in water (to thicken)
Directions
In a medium sauce pot with coconut oil over medium heat, saute together onions, carrots, garlic, ginger, and pepper until translucent.
Add curry powder, cinnamon powder, and tomato paste. Stir to combine then add coconut milk, water and chickpeas. Allow to simmer for 10 minutes.
Reduce flame and season with remaining ingredients. Thicken with cornstarch if desired and allow to simmer for an additional 10 minutes. Serve with plain rice or in a wrap.