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….
This is a recipe we regularly make at our food bank, RecipeTin Meals, because it ticks a lot of boxes:our patrons love it, it’s easy to scale up, economical, gluten-free, freezes perfectly!
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 – and it comes together quickly. Once you sauté 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)
Rosie says
Yum! Used frozen chopped spinach as I didn’t have fresh. Adding it to the recipe tin!
Bethan says
Hi! We love this recipe in our house! I’d love to try it in the slow cooker, could it be adapted?
Monica says
Super tasty curry, Nagi, as always! Perfect comfort food on a rainy and cold day. Thank you for all your lovely recipes. 😊💕
Aimy says
Hi, how would this be with carrot and broccoli simmered in? I usually like these veggies in my Currys (I usually make Thai curries) would these taste okay in here?
Nagi says
Carrot would work for sure Aimy but the broccoli might be a bit strong. N x
Aimy says
This recipe is absolutely delicious, will definitely try it with some other veggies but it’s definitely a hit! Thank you 🙂
Angelique from Québec says
Really loved the recipe. Did a few modifications because I like using what I have on hand. Boiled my own chickpeas with very little salt, kept the water (natural sauce thickener) to compensate for using half a can of coconut milk . Used chili flakes WITHOUT the seeds to give it a little kick.
Lynda Wilson says
Absolutely delicious! My son is not a great lover of chickpeas and he also enjoyed this simple yet very tasty meal.
I served the curry (with added green beans) in bowls over brown basmati rice, with a dollop of plain yoghurt. It was a bit runny but still a winner. Have added to my list of all time favourite vegetarian recipes. Thanks Nagi.
Awais says
Curry turned out amazing. Very tasty. Ate it with rice. Pasta sounds different – gonna try that tomorrow.
Tracy Eavenson says
I’m a Kiwi living in the US with my American husband who claims to hate curry. Neither of us are vegetarian, but I decided to give this a go. Absolutely delish! Super quick and easy. Neither of us missed the meat and my husband loved it! Winning dish for sure! Thank you for another outstanding recipe!
Nagi says
I am so glad you enjoyed it Tracy! N x
Dave Foster says
I dialed back on the Paprika and Cayenne due to the palate of another family member but this recipe is still outstanding in flavour. And so easy to put together.
Amy Morgan says
The kids made this for dinner today and it was soooo yummy! Thanks for giving such clear instructions that even they can make such amazing dinners!
Adele says
Great recipe for a mid week dinner. So easy and really tasty and I’m sure the flavours will be even better for round 2!!
Thanks!
Siobhan says
Pretty good but not a knock out like most of RTE’s other recipes.
Gemma Thorpe says
Hi Nagi, If i omit the Yoghurt for garnish, would that make this a vegan dish?
Nagi says
Yes it would! N x
Heather says
My husband made this for dinner last night and it is absolutely delicious! We both agreed it will become a regular in our house. Can’t wait for lunch leftovers ❤
Nagi says
So glad you enjoyed it, Heather! N x
Melanie says
WOW!! Nagi does it again! This was spectacular! I used half regular/half smoked paprika, and the full tsp of cayenne pepper. Wasn’t too spicy. Will definitely be making this again!
Nagi says
So glad you liked it! N x
Jess says
Delicious vego meal! Will be making it again.. and again!! Yum!
Martina says
Is the 1tbsp cumin ground cumin or whole seeds cumin?
Anita says
I grinded my seeds because didn’t want to chew on them later.
Ayana H says
Made this for dinner tonight and my husband looked over at me and said “Hey, you gotta make this again.”
So I’d say it was a success 😉
karen says
Great recipe! I was actually really surprised by how much we enjoyed this, particularly since it was so simple and quick to make after getting home from work- was a perfect weekday dinner !
Kate says
Lovely and flavourful. I was sceptical about it having so few ingredients and was tempted to add some other vegetables. But there was no need. Only thing is that I wouldn’t add the sugar next time because it was a bit sweet for me.