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)
Angela Ferreira says
Can’t wait to try this. Do you recommend this recipe to freeze ?
Juliana says
Amazing! Made it without sugar and my husband keeps hoping we didn’t actually eat it all so he can eat leftovers. We both can’t wait to make it again!
Akira Gassy says
It was amazing!!!! The best recipe i have tried from Recipe Tin yet.
Jana says
They love to snuff up our smell don’t they? I have a very old cat who can’t wait for me to take off my shirt at night so he can sniff, lick and snuggle with it. Weirdooooos!!!! Love them all<3
Gerry says
Fantastic recipe, really tasty. Didn’t have any limes but the recipe didn’t need it. Will definitely make again!
Rob says
I made this with my much better half for dinner tonight. We loved it !! awesome flavour, quick and super easy to make..
Cannot wait to make it again.
Thanks heaps for your website. I can’t choose what recipe to try next 🙂
Nagi says
I’m so glad you enjoyed it Rob, that’s great to hear!! N x
Jackie says
This was absolutely delicious and easy.
Thank you for such a great recipe.
Nagi says
You’re so welcome Jackie, thanks so much for letting me know! N x
Josephine B says
Hi Nagi, I’m still around, but been concentrating on my Keto menus lately. I love the sound of this one, but will try it a bit later when I’m maintaining which I’m very close to now.
Love keeping up with Dozer’s antics too.
Nagi says
I hope you give it a go one day Josephine, you’ll love it! N x
Fiona says
I forgot the star rating! 5!
Nagi says
Thanks Fiona!
Fiona says
This today, carrot cake last night and quorn chicken orzo tomorrow. Love that you gave the quantities for dried chickpeas. I used canned this time but that sort of thing catches me out and no one else explains! Thank you Nagi!
Nagi says
You’re so welcome Fiona!! N x
Melissa says
So great! I used 1 tin of chick peas & half a cup of red split lentils & stacked full of any veggies I had in the fridge, ate like a chunky style soup/stew. Have made twice in the last 3 weeks & if you’re worried about the lack of meat don’t be. In the words from my 16 year old boy who trains over 12 hours a week ‘it doesn’t even need it’
Already looking forward to the next time I eat this bowl of deliciousness.
Nagi says
That’s great to hear Melissa! N x
Sharyn Lord says
Delicious!! So much flavour. Served it with coconut rice.
Nagi says
Perfect Sharyn!
Casey Davis says
This was one of the BEST dishes I’ve made! Super delicious!!!! You are amazing!
Nagi says
Woah what a great compliment – thanks so much Casey!
Tarryn says
This was so yummy Nagi! I loved the curry sauce so much I might double the quantity of everything except the chickpeas next time or just use the recipe as is with one can! Delish x
Nagi says
How good is it Tarryn?! I’m addicted to it! N x
Nycolle says
Made this one the other night and loved how quick and delish it was. Hubs loved it too. Thanks for your recipes. Really appreciate them 😊
Claire says
This was the most delicious curry! My partner who refuses to eat any dish without meat thoroughly enjoyed it! This will become a staple in our household! We added broccoli, pumpkin, potato, peas and corn for extra goodness! Thank you so much
Nagi says
You’ve totally converted him Claire!! N x
Kathy says
Thanks for this recipe – it’s bookmarked! I usually make a low-spice version of your Easy Coconut Curry Sauce, but my toddler seems to prefer the milder flavours in this curry – yay!
Instead of chickpeas, I used black-eyed peas, green lentils and cauliflower, and – as you suggest – I served it as a chunky stew. It went really well with your Easy Soft Flatbreads – they’re always a winner!
Nagi says
That’s great to hear Kathy!!! I’m so happy it was a hit – and hey, flatbreads for dunking is perfect!! N x
Margaret says
This recipe was da BOMB! I usually get complaints from my carnivores if I add chickpeas to anything, and they gobbled this one down, declaring it the most incredible tasting vegetarian dish ever. Thanks, Nagi!
Nagi says
You’ve totally converted them Margaret!! N x
Margarita says
Cannellini beans?
Nagi says
Yep – sorry will fix the spelling now! Thanks Margarita
Tracey Webster says
This was so so delicious, easy to make and everyone love it and said it was the tastiest home made curry they’d ever eaten.
I am not looking at more amazing recipes from this site.
Thank you so much
Kate J says
Another winner Nagi, I had chickpeas in pantry with no idea what to do with them, and …YUM! This recipe was easy and had major flavour burst. My husband is such a meat eater, but enjoyed this so much he asked when we were having it again! Thanks for another winning recipe. Kate xx
Nagi says
That’s awesome Kate!! N x