Get Your PROTEIN Fix With This Creamy Coconut Curry Chickpeas Recipe | Nutritious and Satisfying!

This Coconut Curry Chickpeas Recipe is one of my favorite Vegan Recipe to whip up for a quick and healthy weeknight dinner. Now personally, I’m not 100% Vegan. But when I’m not consuming meat, this one pot high protein dish is usually my go-to Vegan dinner recipe. Gather your ingredients, and let’s go…
Coconut Curry Chickpeas Recipe
4 cups of canned chickpeas
1 ¼ cup coconut milk
¾ cup vegetable stock
3 cloves of garlic (minced)
½ white onion (chopped)
2 teaspoons Jamaican yellow curry powder, (whatever curry powder you have available)
½ teaspoon salt *
½ teaspoon ginger powder
¼ teaspoon black pepper *
¼ teaspoon dried thyme leaves
2 tablespoons olive oil, (or whatever oil you prefer)
Directions:
In a non-stick pan over medium/high heat add olive oil and chopped onion and sauté until the onion is translucent.
Add curry powder and sauté until well combined.
Lower the flame/stove top setting to medium heat, then add coconut milk, and allow to simmer for about 5 minutes.
Add garlic, ginger powder, salt, black pepper, and dried thyme leaves and combine.
Add vegetable stock and the chickpeas and continue to simmer for another 10 to 15 minutes, or until it’s thickened.
*Add more salt and pepper to taste if desired.
Serve over rice, and garnish with red pepper flakes and chopped cilantro.
Happy Cooking Friends!!!
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