Coconut Curried Chickpeas Recipe
Savor the rich and creamy flavors of coconut milk blended with aromatic spices and tender chickpeas in this delightful curried dish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Add Curry Powder
Sprinkle the curry powder into the pot and stir well to combine with the aromatics. Cook for another 2 minutes to toast the spices.
Combine Main Ingredients
Add the chickpeas, coconut milk, vegetable broth, salt, and black pepper to the pot. Stir everything together until well combined.
Simmer
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally.
Add Spinach
Once the chickpeas are heated through, add the fresh spinach and stir until wilted, about 2-3 minutes.
Finish and Serve
Remove from heat, stir in the lime juice, and adjust seasoning with more salt and pepper if desired. Serve hot, garnished with chopped cilantro.
