Creamy Coconut Turmeric Chickpeas (v)
Creamy turmeric coconut, delicious chickpeas, and full of flavor – this dish is super easy, and takes just 40 minutes to whip up! I love this meal as it satisfies that ‘comfort food’ craving, and chickpeas are a great source of protein with any vegan meal. I love to use black rice in this dish as it compliments the vibrant yellow turmeric. This recipe has no heat, so I like to add chili flakes when serving.
Notes
This is a really rich dish, so although the portions may seem small serving for 3-4, it’s really fulling. Sometimes I pair this with lightly steamed green beans or baby corn, which adds a crunchy element to the dish.
If you’d like to bulk up this curry, you can add some roasted butternut, and/or, grilled organic chicken. I made these elements separately then added them in when serving.. it was a delicious addition! I also decided to sub the rice with some buckwheat that I bought in Spain while recently visiting my sister – such a great flavor and i’ll definitely be cooking more with it!
Ingredients You’ll Need
- 1-2 small shallots, diced
- 2-3 cloves of garlic, finely chopped
- 1/2 thumb size fresh ginger, finely chopped
- Handful fresh chopped coriander (optional)
- 1/2 tsp salt, few grinds of black pepper
- 1/4 tsp sugar (I only use brown or raw sugar in my home, but use whatever you have)
- 1/2 fresh squeezed lime
- olive oil
- 1 heaped tsp tomato paste
- 1 vegetarian stock cube
- 1/2 heaped tsp turmeric
- 1/4 cup boiling water
- 1.5 tsp soy sauce
- wild black rice
- 2 large handfuls chopped baby spinach
- 1 tin chickpeas 15.5 oz, drained
- 1 tin coconut milk, organic if possible, 13.6 oz
- Chili flakes (optional)
Creamy Coconut Turmeric Chickpeas (v)
- Total Time: 45 minutes
- Yield: 3-4 1x
Description
Creamy coconut sauce with turmeric, delicious chickpeas, and black rice
Ingredients
- 1–2 small shallots, diced
- 2–3 cloves of garlic, finely chopped
- 1/2 thumb size fresh ginger, finely chopped
- Handful fresh chopped coriander (optional)
- 1/2 tsp salt, few grinds of black pepper
- 1/4 tsp sugar (I only use brown or raw sugar in my home, but use whatever you have)
- 1/2 fresh squeezed lime
- olive oil
- 1 heaped tsp tomato paste
- 1 vegetarian stock cube
- 1/2 heaped tsp turmeric
- 1/4 cup boiling water
- 1.5 tsp soy sauce
- wild black rice
- 2 large handfuls chopped baby spinach
- 1 tin chickpeas 15.5 oz, drained
- 1 tin coconut milk, organic if possible, 13.6 oz
- Chili flakes (optional)
Instructions
- In a medium pot, start by cook the rice according to package instructions and set a timer for it to cook in the background, setting aside once ready.
- In a large non stick pan over a low/medium heat, fry the onions in a generous dollop of olive oil about 6-8 mins. I like to cook onions low and slow until they turn golden and sweet – some things should not be rushed!
- Add the garlic and the ginger to the pan, stirring regularly, for about 1 – 2 minutes.
- Add your turmeric with an extra splash of olive oil, and stir for a minute.
- Add your tomato paste, and keep stirring it in for a further minute or two while mixing it it well.
- Add in the coconut milk, soy, lemon, sugar, salt and pepper. Take the tin and fill it with about 1/4 cup boiling water and the stock cube (be careful, the tin gets hot), and swoosh around to get all the remaining juices and add this to the pan.
- Stir well before bringing to the boil, and reduce the heat to medium/low and let it simmer for about 7-8 mins, stirring in-between. If your coconut milk is very thick, feel free to use 1/2 cup of water as opposed to 1/4 as indicated.
- Add in the chickpeas (drained), spinach and coriander. Let this simmer for a further 5-7 mins, stirring regularly.
- Serve over black rice (or basmati/jasmine if preferred) and top with fresh coriander and chili flakes! This keeps well in the fridge for at least a week if you have leftovers. Enjoy!
Notes
This is a really rich dish, so although the portions may seem small serving 3-4, it’s really fulling. Sometimes I pair this with lightly steamed green beans or baby corn, which adds a crunchy element to the dish.
- Cook Time: 45
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Indian
Administrator
Marijke Warren
There’s nothing I love more than a comforting tasty meal with chickpeas, this recipe is perfect at any time of year and is super easy to make!
Laryssa
This one is a winner! So tasty…