Name: Chickpeas in Coconut Sauce
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 2 (14-oz.) cans chickpeas; 1 medium onion; 1 medium green bell pepper; ¼ cup avocado or coconut oil; 4 green onions; 1 Tbsp. minced garlic; 1 Tbsp. minced ginger; 1 tsp. cumin seeds; 3 Tbsp. tomato paste; 2 tsp. garam masala; 2 tsp. crushed red pepper; 1 tsp. sweet paprika; ½ tsp. ground turmeric; Fine sea salt; 1 (14-oz.) can coconut milk; 1 cup chicken or vegetable stock; Handful fresh cilantro; Chapati, grains, or any kind of flatbread, for serving

Vegetarian chickpeas in coconut sauce in a bowl

Photo by Kristin Teig

When it comes to curries, there are two main classes: aromatic curries, common in Thailand, and spice curries, common in India. The curries found on the East African coast seem to balance the two, where aromatics are sizzled with a conservative amount of spice before swimming in creamy coconut milk. This recipe can work with any canned bean or lentil and is best enjoyed with rice or flatbread.

Recipe notes

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