Name: Clean-Eating Coconut Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Dried chickpeas - 1 ½ cups; Cold water to cover - 1 ½ cups; Onion, peeled and halved - 1; Salt to taste - 1; Olive oil - ¼ cup; Yellow onion, chopped - 1 large; Fresh ginger, peeled and finely chopped - 1 (2 inch) piece; Freshly ground black pepper to taste - 1 (2 inch) piece; Garlic, minced - 5 cloves; Ground turmeric - 1 ½ teaspoons; Ground cumin - 1 teaspoon; Red pepper flakes - 1 teaspoon; 2 cups chickpea cooking water - 1 teaspoon; Coconut milk - 1 (15 ounce) can; Plain dairy-free yogurt, or more to taste - 1 cup; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Clean-Eating Coconut Chickpea Curry

1. Dried chickpeas - 1 ½ cups

2. Cold water to cover - 1 ½ cups

3. Onion, peeled and halved - 1

4. Salt to taste - 1

5. Olive oil - ¼ cup

6. Yellow onion, chopped - 1 large

7. Fresh ginger, peeled and finely chopped - 1 (2 inch) piece

8. Freshly ground black pepper to taste - 1 (2 inch) piece

9. Garlic, minced - 5 cloves

10. Ground turmeric - 1 ½ teaspoons

11. Ground cumin - 1 teaspoon

12. Red pepper flakes - 1 teaspoon

13. 2 cups chickpea cooking water - 1 teaspoon

14. Coconut milk - 1 (15 ounce) can

15. Plain dairy-free yogurt, or more to taste - 1 cup

16. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Clean-Eating Coconut Chickpea Curry

1. Stage

Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.

2. Stage

Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.

3. Stage

Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.

4. Stage

Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.

5. Stage

Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.

6. Stage

Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.

7. Stage

Divide curry amongst bowls and top with yogurt and cilantro.