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Coconut chickpea curry

Preparation : 20 min

Yields : 4 servings


  • 480 g cooked chickpeas

  • 1 large red onion thinly sliced

  • 3 cloves garlic minced

  • 1 inch fresh ginger peeled and minced or grated

  • 1-2 tbsp coconut oil

  • 1 tbsp garam masala

  • 1 tbsp curry

  • 1/4 tsp ground black pepper

  • 1/4 tsp salt (plus more to taste)

  • 1/2 cup diced tomatoes

  • 300 ml coconut milk

  • 2 tbsp freshly-squeezed lime juice

  • chopped fresh cilantro for garnishing



  • In a large pan, heat the coconut oil, add the onion, garlic and ginger. Cook, stirring frequently, until it isbecomes lightly softened

  • Reduce the heat to medium. Add the  the garam masala, curry, black pepper, and salt. Cook for 1 min more to toast the spices

  • Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes

  • Add the coconut milk and chickpeas, bring the mixture to a boil, then reduce the heat to medium-low

  • Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice

  • Season to taste with additional salt (or other spices)

  • Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro