Finally – a chickpea recipe worth making!!! With a simple coconut curry sauce made with astonishingly few ingredients, this Brazilian Chickpea Curry transforms lifeless cans of chickpeas into something that sounds exotic, smells enticing, and tastes so, so good….
Brazilian Chickpea Curry
The sauce for this curry is swiped from Brazilian Fish Stew, a traditional Brazilian dish that’s been a reader favourite for many years now. It tastes like a coconut curry, yet it’s made with just 2 spices – paprika and cumin. Far simpler than most of the from-scratch curry pastes I’ve shared over the years!
That fish stew really is all about that sauce, so it was inevitable that I’d start playing around with other ways to use it. Chicken – done. Shrimp/prawns – a winner.
And it turns out it can also totally transform a dull looking can of chickpeas into something totally fabulous!!
What you need for Brazilian Chickpea Curry
Here’s what you need.
Just a few notes on some of the ingredients:
- Chickpeas – canned for convenience, dried if you prefer (directions in notes)
- Cayenne pepper is optional – it’s for a kick of spice. Because, well, you know. Curry. Spicy.
- Coriander haters – sub with chives.
- Baby Spinach – it’s just to cram some extra greens in. Sub with kale or anything leafy that’s wiltable.
How to make this Chickpea Curry
All in one pot Рand it comes together quickly. Once you saut̩ the onion, garlic and capsicum, you literally just dump everything else in then leave to simmer for 10 minutes to let the sauce thicken.
That is one mighty delicious bowl for something that requires relatively little effort with a “normal” ingredients list.
It’s got a nice workflow flow to it as well. There’s no need to measure out all the spices etc before you start cooking. You pop open the cans and dump them into the pot. Then just measure the spices straight from the jar into the pot.
Oh – speaking of “pot” – I keep saying “pot” even though you see a skillet in the photos and video. The skillet I used was too small – I had to stir the sauce so carefully to avoid spillage.
Don’t make my mistake. Use a pot so you can stir enthusiastically and with abundance. – Nagi x
Watch how to make it
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Brazilian Coconut Chickpea Curry
Ingredients
Chickpea Curry:
- 1.5 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , minced
- 1 red capsicum/bell peppers , cut into 3 x 0.75cm / 1.25 x 1/3"" strips
- 2 cans chickpeas , drained (Note 1)
- 400ml/14oz coconut milk , full fat for best flavour (Note 2)
- 400ml/14oz can crushed tomato
- 1 cup (250ml) chicken or vegetable stock/broth , low sodium
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 - 1 tsp cayenne pepper (adjust spiciness to taste)
- 1.5 tsp sugar (any type)
- 0.5 tsp salt
- 50g / 2oz baby spinach leaves (or kale)
Finishing & Serving:
- 3 tbsp coriander/cilantro , roughly chopped, plus more for serving (Note 3)
- 1 tbsp lime juice , plus extra wedges for serving
- Yogurt (optional)
- Rice - or something to soak up the sauce (Note 4)
Instructions
- Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
- Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
- Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
- Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
- Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)
Recipe Notes:
- STOVE: soak overnight in lots of water. Pick out anything that doesn't look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 - 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Drain, proceed with recipe.
- PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 45 minutes on high.
Nutrition Information:
Life of Dozer
You’d think I had a stash of treats in my slippers or something, the way he was snuffling around inside it! (Just to confirm, I did not)
Threw a dinner party last night and made this chickpea curry (despite my carnivore husband’s resistance) plus Nagi’s butter chicken and wow, both were absolutely amazing! My fussy friends, including my fussy carnivore hubby, were all praising both dishes and were asking for recipes. Will definitely make again!!
Wahoo!!! That’s greta Cecilia! N x
My husband and I love this recipe! Served it with grilled pineapple!! Excellent! Has anyone tried to freeze the leftovers? Just wondering if it will freeze well??
Hi Suzy – I talk about this in note 6 🙂 N x
Favorite among family each time I make it
Made this recipe today and wowza! It’s absolutely delicious!! Many recipes of Nagi’s that I’ve made are all excellent and soo yummie 😉….. I appreciate her videos and the notes at thee d of every recipe! Nagi, you and Dozer are quite the culinary team!
Hi Nagi, tomato allergy here 👋 do you have any substitute recommendations for the crushed tomatoes?
Not for this one sorry – it’s the base of the curry unfortunately! N x
Made it for my boys and extended family. Easy and delicious – thank you so much Nagi for the constant new winner dinners!