Coconut Chickpea Curry With Basmati Rice

This is my first time ever cooking with Chickpeas! It's been, still is, a weird January in Nairobi. We always expect a really hot month in this new month of the year. Over the years it has always been hot! but come 2019, the weather is up and down with most days being called while other days it rains. So I wanted something warming, spicy and comforting. I was just walking by the supermarket shopping for the month when I saw the chickpeas from the corner of my eye. I had only seen most chickpea recipes in vegan or Indian Meals and I got excited to give these grains a try. Chickpea curry was what came to mind as lately I am loving everything spicy and Indian. I knew I would be not only getting a delicious curry dish but one rich in good nutrients, after all,  Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus per 100 grams. Adding coconut gives this dish a rich aromatic and thick gravy that is perfect for dipping butter naan, eating with chapati or rice. Have you cooked with chickpeas before? What are some of your favorite chickpea recipes?

INGREDIENTS

2 Cups Chickpeas

2 Red Onions

1/8 Teaspoon Salt

1 Teaspoon Black Pepper

3 Cups Tomatoes

3 Garlic Cloves

1 Tablespoon Ginger

1 Teaspoon Curry Powder

1/4 Teaspoon Cumin

¼ Teaspoon Smoked Paprika

1 ½ Tablespoons Garam Marsala

1 Can Coconut Milk

1 Lemon Juice

2 Tablespoons Vegetable Oil

1/2 Green Chili

METHOD

Soak chickpeas overnight. Drain water completely. Add to deep pan with water 3/4 way up the pot. Bring to boil then simmer for 45 minutes or until the chickpeas are cooked through

Add oil to pan with the onions. Cook until tender and lightly browned, which should take you around 3-4 minutes

Add ginger, garlic and green chili. Add tomatoes and cook until tomatoes turn paste like

Add curry powder. Add turmeric powder. Add smoked paprika. Add black pepper and salt and cook the spices for a few minutes until well combined

Add the chickpeas, fry for a few minutes then add water, mix and let cook for 8-10 minutes or until the water reduces down

Add coconut milk, stir and allow to cook until gravy thickens.  Take off the heat

Garnish with fresh cilantro before serving over steamed basmati rice

COCONUT CHICKPEA CURRY WITH BASMATI RICE

Recipe by Mulunga Alukwe

Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 Minutes
Yield: 3 Servings
Ingredients

• 2 Cups Chickpeas
• 2 Onions
• 1/8 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 3 Cups Tomatoes
• 3 Garlic
• 1 Tablespoon Ginger
• 1 Teaspoon Curry Powder
• 1/4 Teaspoon Smoked Paprika
• 1 1/2 Tablespoons Garam Marsala
• 1 Can Coconut Milk
• 1 Lemon Juice
• 2 Tablespoons Vegetable Oil
• 1/2 Green Chili

Cooking Directions

1. Soak chickpeas overnight. Drain water completely. Add to deep pan with water 3/4 way up the pot. Bring to boil then simmer for 45 minutes or until the chickpeas are cooked through
2. Add oil to pan with the onions. Cook until tender and lightly browned, which should take you around 3-4 minutes
3. Add ginger, garlic and green chili. Add tomatoes and cook until tomatoes turn paste like. Add curry powder. Add turmeric powder. Add smoked paprika. Add black pepper and salt and cook the spices for a few minutes until well combined
4. Add the chickpeas, fry for a few minutes then add water, mix and let cook for 8-10 minutes or until the water reduces down. Add coconut milk, stir and allow to cook until gravy thickens. Take off the heat
5. Garnish with fresh cilantro before serving over steamed basmati rice

FAQs — Coconut Chickpea Curry with Basmati Rice

Q: What makes this curry vegan and gluten-free?
A: This recipe uses plant-based ingredients like chickpeas, coconut milk, and spices without any animal products or gluten-containing items, making it naturally vegan and gluten-free.

Q: How long does it take to cook this dish?
A: From start to finish, including cooking the basmati rice, it usually takes about 30–40 minutes.

Q: Can I use canned chickpeas or should I cook them from scratch?
A: Canned chickpeas are perfectly fine and save time. Just rinse and drain before use. Cooking dried chickpeas from scratch works too but requires soaking and longer cooking time.

Q: Can I substitute basmati rice with other types of rice or grains?
A: Yes, jasmine rice, brown rice, or quinoa are good alternatives, but cooking times and textures will vary.

Q: Is this dish spicy?
A: The curry has mild to moderate spice depending on the chili and seasoning used. You can adjust spice levels to suit your taste.

Q: How should leftovers be stored?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Q: Can this curry be frozen?
A: Yes, it freezes well. Portion and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q: Is this curry suitable for meal prep?
A: Absolutely. It keeps well and flavors often improve after a day or two.

Nutrition Card 

Per serving (1 bowl, approx. 350g)

Nutrient	Amount	Notes
Calories	420 kcal	Moderate calorie content, filling meal
Protein	12 g	From chickpeas
Carbohydrates	58 g	Mainly from basmati rice and chickpeas
Sugars	7 g	Natural sugars from coconut milk and spices
Total Fat	13 g	Healthy fats primarily from coconut milk
Saturated Fat	11 g	Comes mostly from coconut milk
Fiber	10 g	High fiber from chickpeas and vegetables
Sodium	450 mg	Depends on added salt and canned chickpeas
Vitamins & Minerals	High in Iron, Potassium, Vitamin C

Dietary Information Table

Diet Type	Suitable?	Notes
Vegan	✅ Yes	Entirely plant-based
Vegetarian	✅ Yes	No animal products
Gluten-Free	✅ Yes	No gluten ingredients
Dairy-Free	✅ Yes	Uses coconut milk instead of dairy
Nut-Free	✅ Yes	No nuts included
Low Carb	❌ No	Contains rice and chickpeas, which are carb-rich
Keto	❌ No	High carbohydrate content makes it unsuitable for keto

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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