Coconut Curry Chickpea
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 1 thumb size ginger, chopped
  • 2 tomatoes, chopped
  • 3 cloves of garlic, chopped
  • 540 ml can of chickpeas, strained
  • 2 tsp of curry powder
  • 1 tsp of garam marsala
  • salt and pepper to taste
  • 1 cup of coconut milk
  • juice from ½ lemon
  • 2 tbsp of fresh cilantro
  1. Add some oil to a pan. Put the onion, garlic, and ginger in, and saute it over medium high heat for a couple of minutes or until it is fragrant.
  2. Put the curry, garam marsala, salt, and pepper in. Cook for a minute or two until the spices activate.
  3. Place the tomatoes in and cook them for a minute or two.
  4. Pour in the coconut milk and bring it to a boil.
  5. Reduce the heat to medium, add in the chickpeas, and simmer for 7 to 10 minutes.
  6. Squeeze or pour in the lemon juice and stir.
  7. Serve it up beside a dish of hot rice, garnish with fresh cilantro, and serve.
  8. Enjoy your coconut curry chickpeas.
Recipe by Cook n' Share - World Cuisines at