Chickpeas Curry with Coconut Milk
A healthy vegan and gluten free curry made with chickpeas (garbanzo beans) and coconut milk. Pair the spicy chickpeas curry with rice or anything bread.
Servings: 4
Ingredients
- 1 cup dry chickpeas garbanzo beans
- 2 cups of water
- Salt to taste
- 1.5 tbsp cooking oil
- 1.5 tsp fennel seed
- 1/2 onion thinly sliced
- 2 garlic cloves crushed
- 1 tbsp ginger crushed
- 1/2 tsp turmeric powder
- 1.5 tsp red chilli powder
- 1/4 cup coconut milk
- 4 Curry leaves
Instructions
- Soak the chickpeas in water for 8 hours, preferably overnight.
- Wash and drain the soaked chickpeas.
- Add the chickpeas, water and salt into a pressure cooker and mix well.
- Pressure cook on medium-high heat for 10-15 minutes or until the peas are well cooked and can be mashed.
- Remove from heat and keep aside until the pressure drops.
- Meanwhile, heat oil in a pan.
- Crackle the fennel seeds. Stir in the cloves until it pops.
- Now add the crushed ginger and garlic and stir well until slightly brown.
- Saute the sliced onion until golden brown.
- Add the curry leaves, chilli powder and turmeric powder and mix well until a spicy aroma comes (~20 seconds). Make sure not to burn the spices.
- Now add the pressure cooked chickpeas into the pan along with the stock. Cook on medium heat until half of the water is evaporated.
- Then add the coconut milk and mix well. Cook for a minute on medium-low heat.
- Remove from heat. Serve hot.
Notes
Add more coconut milk if the curry is too spicy.