Curried Chickpeas with Coconut Milk

By: Merritt Allen

Chickpeas are one of my favorite additions to any meal. They are versatile, healthy, and easy to prepare. If you are looking for a new way to use chickpeas, look no further than curried chickpeas with red curry and coconut milk. This delectable recipe combines the creaminess of coconut milk with the bold and spicy flavors of red curry, resulting in a dish that is both comforting and exciting.

Whether you're looking for a satisfying plant-based meal or simply an easy, fibrous addition, this recipe will guide you through the process of creating a mouthwatering curried chickpea dish that will leave you wanting more. These chickpeas are the perfect topper served over white rice and sprinkled with cilantro.

Common Questions For Sautéed Chickpeas

What Pan Do You Sauté Chickpeas in?

• You can use any pan to sauté chickpeas! Non-stick and cast iron pans are best for this recipe. A pan that the chickpeas do not stick are best!

• If you use a stainless steel pan, be sure to use a little extra butter to keep the chickpeas from sticking. If you find that your chickpeas are sticking to your pan, you can add 1/4 cup stock before adding the coconut milk. The stock will deglaze the pan.

Do I Need To Rinse Canned Chickpeas?

• You do not need to rinse canned chickpeas before adding them to your skillet. If you leave your chickpeas un-rinsed, you will have a thicker curry at the end. The liquid that chickpeas come in contains aquafaba which is a natural thickener.

• If you rinse the chickpeas prior to using, the chickpeas will not soften and thicken as much. I prefer the rinsed version since I like the chickpeas to have texture. When the chickpeas hold onto their shape, they make a great contrast agains a large bowl of white rice.

What Are Curried Chickpeas?

• Curried chickpeas are chickpeas made with curry powder or paste. I use red curry and coconut milk to make these curried chickpeas. You can also use yellow curry powder, or green curry paste. The chickpeas are stewed in the curry and coconut milk so that they take on the delicious curry flavor.

• Yellow curry will be a soft and savory flavor, while green curry will be a little spicier. I love red curry since it has lemongrass, a red peppers, and turmeric. It is warming and delicious.

What To Serve With Curried Chickpeas:

• Curried chickpeas are one of those easy side dishes that goes great with so many other dishes. They are flavorful and complimentary to other dishes. My favorite pairing is white rice and cilantro but I have listed a few of my favorite pairings that go great with these chickpeas.

• Roasted Cauliflower with Curry and Basil is a delicious roasted vegetable dish that would great mixed in with these curried chickpeas.

• Try these added to an Ancient Grain Bowl. This recipe is for an easy grain bowl that already calls for chickpeas! In this case the grain bowl would have a curry flavor and would be so delicious.

• Try pairing these curried chickpeas with a Burger Bowl! Burger bowls are such a great meal prep option and these curried chickpeas would add extra flavor and fiber to these dinners.

Ingredients For Curried Chickpeas:

Recipe: Serves 3

• 1 can Chickpeas (15.5 oz) You can use dried beans, soaked overnight as well.
• 1 can coconut milk (15.5 oz) You can also use 1/2 cup coconut cream with 1/4 cup water added
• 2 Tbs salted butter You can also use coconut oil or olive oil.
• 1 shallot, finely chopped. Red onion works too.
• 1 garlic clove
• 3 Tbs red curry paste, to taste. I often add extra red curry at the end because I love the taste!
• 1 cilantro bunch, for serving. I throw cilantro in to stew with the coconut milk and curry too.
• 1 lime, for serving
• salt and pepper, to taste

How To Make Curried Chickpeas

1. Cook The Chickpeas

   1. Drain your chickpeas and add them to small pot or skillet with 1 tablespoon of butter over medium heat

   2. Allow the chickpeas to cook until starting to toast, about 6 minutes.

   3. While the chickpeas are cooking, mince the shallow and garlic clove

   4. Add the shallow and garlic to the pan with a pinch of salt.

2. Add the Coconut Milk and Red Curry

   1. When the garlic is turning golden and the shallow is turning translucent, about 3 minutes, add the coconut milk and Red curry paste

   2. Stir to incorporate and let the mixture come to a low simmer.

   3. Once the curry is fragrant and hot, about 4 minutes, toss in cilantro to taste

   4. Enjoy with red pepper flakes, a squeeze of lime, and extra cilantro!

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Curried Chickpeas with Coconutmilk

Yield: 6

Author: Merritt Allen

Prep Time: 5 MinCook Time: 20 MinTotal time: 25 Min

Sautéed Chickpeas with red curry and coconut milk is a cozy, one pot snack that brings warmth and flavor to your table! They are super easy to make and go so well with fresh rice, cilantro, and a squeeze of lime.

Ingredients

Curried Chickpeas

• 1 can Chickpeas (15.5 oz)
• 1 can coconut milk (15.5 oz)
• 2 Tbs salted butter
• 1 shallot, finely chopped
• 1 garlic clove.
• 3 Tbs red curry paste, to taste
• 1 cilantro bunch, for serving
• 1 lime, for serving
• salt and pepper, to taste

Instructions

Prepare the Chickpeas

1. Drain your chickpeas and add them to small pot or skillet with 1 tablespoon of butter over medium heat
2. Allow the chickpeas to cook until starting to toast, about 6 minutes.
3. While the chickpeas are cooking, mince the shallow and garlic clove
4. Add the shallow and garlic to the pan with a pinch of salt.
5. When the garlic is turning golden and the shallow is turning translucent, about 3 minutes, add the coconut milk and Red curry paste
6. Stir to incorporate and let the mixture come to a low simmer.
7. Once the curry is fragrant and hot, about 4 minutes, toss in cilantro to taste
8. Enjoy with red pepper flakes, a squeeze of lime, and extra cilantro!

Nutrition Facts

Calories

270

Fat

22 g

Carbs

17 g

Protein

6 g

Cholesterol

10 mg

Nutritional Information is an estimate only. Exact values will vary based on ingredients used.

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Why I love this Recipe:

I love making curried chickpeas for a couple of reasons. The first being that it is an easy dish that takes so few ingredients for the amount of flavor that there is! Another reason that I love this recipe is that curried chickpeas are a great way to bulk up my lunches throughout the week. Adding a couple spoonfuls of these beans is a fast way to spice up an otherwise boring work day lunch!

Let me know if you love these curried chickpeas as much as I do in the comments below!