Description
A creamy and flavorful coconut chickpea curry with Brazilian-inspired spices.
Ingredients
Scale
For the Crust:
- 2 cups cooked chickpeas
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic, red bell pepper, and spices (curry powder, cumin, paprika, turmeric, and chili flakes). Stir and cook for 2 minutes until fragrant.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
- Add cooked chickpeas and stir well. Let the curry simmer for 15-20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.