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Coconut Chickpea Curry

Ingredients

Metric


240 g ~ 1 can cooked chickpeas
400 ml ~ 1 can coconut cream, 80% fat
1 medium onion, diced
1 medium tomato, diced
½ tbsp coconut or olive oil
½ tbsp agave syrup
½ cup water

Salt & Spices:
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp turmeric powder
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp salt

US


8 oz ~ 1 can cooked chickpeas
13 oz ~ 1 can coconut cream, 80% fat
1 medium onion, diced
1 medium tomato, diced
½ tbsp coconut or olive oil
½ tbsp agave syrup
½ cup water

Salt & Spices:
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp turmeric powder
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp salt

MAKES2 portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Add ½ cup water, diced tomato and onion to a medium cooking pot (20 cm ~ 8 inch wide), preferably cast iron. Bring to a boil then saute at high heat for 5 minutes or until all the water has evaporated.
2Reduce heat to low. Add oil, agave syrup, salt and spices. Stir and cook for another 2 minutes.
3Add cooked chickpeas, mix well and stir fry for 2 more minutes.
4Add coconut cream.
5Stir, cover with a lid and cook at low heat for 15 minutes.
6Transfer to a bowl. Enjoy!
Nutritional Info
Makes 2 portions
350 Calories per portion
13g protein
52g carbohydrates
11g fiber
11g fat
High in Vitamins B1, B6, Folate, C
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Zinc
I made it!
Made it so far: 6

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