Chickpeas in Curried Coconut Broth

  • 2 teaspoons canola oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1 (13.5-ounce) can light coconut milk
  • 1 tablespoon curry powder
  • 2 tablespoons chopped pickled jalapeño pepper
  • 1 teaspoon salt
  • 3 Tblspoons brown sugar
  • 1/2 cup chopped fresh cilantro
  • crushed dry roasted lightly salted peanuts
  • 6 cups hot cooked brown basmati rice


  1. 1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place onion mixture, chickpeas, and next 6 ingredients (through brown sugar) in a large saucepan; stir well. Cover and cook on Med-low for 30 mins. Stir in cilantro. Serve over rice.  Sprinkle with peanuts.

9 responses to “Chickpeas in Curried Coconut Broth

  1. Pingback: Chickpeas in Curried Coconut Broth | Plant Based Diet Adventures

  2. I have seen soapy posts with curry and coconut milk, yet I’ve never tried it. It must be good since everybody keeps posting recipes with those two ingredients! I love chickpeas…love curry, so this sounds great Heather!!

  3. petit4chocolatier

    Heather, the rice, coconut and chick peas sound delicious together! I love the chick peas! Okay, now I want chick peas and a stuffed baked potato 🙂

  4. It’s funny, I just prepared something with chickpeas, too. But my dish was a Tuscan pasta. This looks very delicious!

  5. Nice! I have been using coconut milk more and more!

  6. great recipe, just made it for my family, everybody loved it

    nice work Chef!

    miss you!

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