I fell in love with chickpeas the first time I made them and served with rice. So today I decided to cook chickpea curry that is full of coconut taste and aroma. So DELICIOUS! Apart from its delicious nature, chickpeas are filled with nutrients like protein which is vital for our body's growth. This chickpea curry is both gluten free and dairy free so its perfect for Vegans or vegetarians. Both coconut milk and oil add a tropical yummy taste and aroma to this curry dish. Served hot with naan, rice or chapati, its perfect to share with family and friends over a cold winter night.
INGREDIENTS
2 Cups precooked Chickpeas
3 Cups Coconut Milk
1 Onion chopped
3 Tomatoes chopped
3 Tablespoons Coconut Oil
Juice 1 Lemon
1 Teaspoon Garlic Powder/Fresh Garlic
1 Teaspoon Ground Cloves
1 Teaspoon Ground Garam Marsala
1 Teaspoon Turmeric
1 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Bunch Cilantro
METHOD
Add coconut oil in a pan
Add chopped onions
Fry until onions softened
Fry until the raw smell ends
Add garlic powder
Add black pepper
Add garam marsala
Add coriander
Add turmeric
Add cloves
Add cumin
Add cayenne pepper
Mix the spices well
Add tomatoes and cook until they turn to paste
Pour in the coconut milk, simmer a few minutes
Add in precooked chickpeas
Simmer the chickpeas a few minutes to meld with all other ingredients
Delicious chickpeas curry loading
Add 2 cups coconut milk, cook until thickened
Pour in fresh lemon juice
Simmer on medium high heat
Add in chopped cilantro
Cover and simmer a few seconds more
Serve the chickpea curry with either rice, naan or chapati
I'm in love with chickpeas and I'm looking foward to having more of these legumes
COCONUT CHICKPEA CURRY
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients
- 2 Cups Chickpeas cooked
- 3 Cups Coconut Milk
- 1 Onion
- 3 Tomatoes
- 3 Tablespoons Coconut Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Garam Marsala
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Bunch Cilantro
- 1 Teaspoon Cayenne Pepper
Cooking Directions
- Add coconut oil in a pan. Add chopped onions. Fry until onions softened. Add in ginger garlic paste. Fry until the raw smell ends
- Add garlic powder. Add black pepper. Add garam marsala. Add coriander. Add turmeric. Add cloves. Add cumin. Add cayenne pepper. Mix the spices well. Add tomatoes and cook until they turn to paste
- Pour in the coconut milk, simmer a few minutes. Add in precooked chickpeas. Simmer the chickpeas a few minutes to meld with all other ingredients
- Add 2 cups coconut milk, cook until thickened. Pour in fresh lemon juice. Simmer on medium high heat. Add in chopped cilantro. Cover and simmer a few seconds more
- Serve the chickpea curry with either rice, naan or chapati
Coconut Chickpea Curry – FAQs
1. What are the main ingredients in coconut chickpea curry?
The core ingredients include chickpeas, coconut milk, onions, garlic, ginger, tomatoes, and a blend of spices such as cumin, coriander, turmeric, and chili.
2. Can I use canned chickpeas?
Yes, canned chickpeas are convenient and work well. Just rinse and drain them before adding to the curry.
3. Is this curry spicy?
It can be mild or spicy depending on how much chili or cayenne you add. Adjust spice levels to your preference.
4. Can I make this curry vegan and gluten-free?
Absolutely! This recipe uses only plant-based ingredients and is naturally gluten-free.
5. How long does it take to cook?
Preparation and cooking typically take about 30–40 minutes.
6. What should I serve with coconut chickpea curry?
Serve with steamed rice, naan bread, or quinoa for a complete meal.
Nutrition Card – Approx. per serving (1 cup)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 280–320 kcal | — | Depends on coconut milk fat content |
| Protein | 10–12 g | 20–24% | From chickpeas |
| Carbohydrates | 30–35 g | 10–12% | Includes fiber and starch |
| Sugars | 5–7 g | — | Natural sugars from tomatoes and coconut milk |
| Fat | 12–18 g | 18–27% | Mostly from coconut milk |
| Fiber | 7–9 g | 28–36% | High fiber from chickpeas |
| Sodium | Moderate | Adjust seasoning |
Dietary Compatibility & Tips
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Vegan | ✅ Yes | Completely plant-based |
| Gluten-Free | ✅ Yes | Naturally gluten-free |
| Dairy-Free | ✅ Yes | Uses coconut milk instead of dairy |
| Nut-Free | ✅ Yes | No nuts involved |
| Low-Carb/Keto | ❌ No | Chickpeas contain carbohydrates |
Serving Tips:
Garnish with fresh cilantro or mint and a squeeze of lime juice for brightness. Serve alongside a crisp cucumber salad or warm flatbread.
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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