Coconut Curry Chickpeas

Coconut Curry Chickpeas is a vibrant and creamy dish that combines the richness of coconut milk with the hearty goodness of chickpeas, infused with spices for a delightful midnight treat. This healthy American version is quick to prepare and packs a flavorful punch, perfect for late-night cravings.

Ingredients

• Canned chickpeas - 1 can (400g)
• Coconut milk - 1 cup (240ml)
• Coconut oil - 1 tablespoon (15ml)
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Red curry paste - 2 tablespoons
• Spinach - 2 cups (60g), fresh
• Cherry tomatoes - 1 cup (150g), halved
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the coconut oil in a medium saucepan over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the red curry paste and stir well to combine with the onion mixture.
5. Pour in the coconut milk and bring to a gentle simmer.
6. Add the canned chickpeas (drained and rinsed), stirring to coat them in the curry sauce.
7. Incorporate the fresh spinach and halved cherry tomatoes, cooking for about 5 minutes until the spinach wilts.
8. Season with lime juice, salt, and black pepper to taste.
9. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.
• Coconut milk provides healthy fats for energy.
• Spinach adds vitamins and minerals, including iron.

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