Coconut Curry Chickpeas

This is one of those recipes you will want to eat over and over again. It is ready in less than 30 minutes, is made using pantry staples and is beyond comforting. These Coconut Curry Chickpeas are savory, hearty and totally comforting. The perfect cozy vegan dinner!

Step One: Cook the Veggies

The first step is cooking down the veggies with LOTS of seasoning. Here is what you’ll need:

• vegan butter 
• yellow onion 
• garlic 
• fresh ginger 
• yellow curry powder
• coriander
• turmeric
• red pepper flakes
• pepper

Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, ginger and dry seasonings. Cook down for 3 minutes.

While I kept the veggies super basic in this recipe, you can totally load this up with as many extra veggies as you want. Some veggies that I would add are: spinach, kale, zucchini, bell pepper or broccoli.

Step Two: Braise the Chickpeas

To finish off the sauce, pour in a can of crushed tomatoes, a can of coconut milk and a splash of soy sauce. Bring this to a boil and add in two cans of drained & rinsed chickpeas. Lower the heat and simmer the chickpeas for about 15 minutes. The sauce should thicken as it cooks!

Before serving add some chopped cilantro and give the sauce one last taste. You can add salt or more soy sauce as needed.

Step Three: Serve

When it comes to serving these coconut curry chickpeas, I like to eat them over hot rice with naan on the side. The naan is perfect for dipping and scooping up all of that delicious sauce.

The sauce is creamy and flavor-packed. The chickpeas are tender. This is the perfect dinner when you want something cozy but don’t want to spend too much time in the kitchen!