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.
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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)
I’ve made this curry a few times lately & love it. I add other vegies – like carrot, diced potato or sweet potato & sometimes diced eggplant just to use whatever I have left in the fridge. I’m not vegetarian but trying more plant based meals & this one is certainly a favourite. Thanks Nagi!
Excellent!! My husband REALLY liked this and wants me to make it again with addition of jarred venison.
Pretty good… added more of some ingredients because it was pretty bland, that made it much better. Put the chickpeas in right before the end so they weren’t overcooked & soft, that worked well. Served with rice & rotis which was great. Tasted great with the virus def & yoghurt.
An easy vegetarian mid-week recipe.
Simple but delicious. Made this for lunch for some friends who are vegetarian. On a chilly winter’s day it went down a treat with some crusty sourdough bread. My only deviation from the recipe was the addition of a big home grown sweet potato. Yum!
Cooked this today and it is seriously delicious! Another winner Nagi, thank you
Made this today for my vegan daughter. Delicious!
I was wondering, how would this be with meat in it? I was thinking chicken? Usually I cook it as is (maybe with a change in beans to whatever I have) but my family are refusing the veggie option, or atleast they don’t want it with any sort of bean, lentil or pulse so any recommendations?
Delicious recipe Nagi! Would love to make it in the slow cooker, could it be adapted?
Yum! Used frozen chopped spinach as I didn’t have fresh. Adding it to the recipe tin!
Hi! We love this recipe in our house! I’d love to try it in the slow cooker, could it be adapted?
Super tasty curry, Nagi, as always! Perfect comfort food on a rainy and cold day. Thank you for all your lovely recipes. 😊💕
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?
Carrot would work for sure Aimy but the broccoli might be a bit strong. N x
This recipe is absolutely delicious, will definitely try it with some other veggies but it’s definitely a hit! Thank you 🙂
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.
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.
Curry turned out amazing. Very tasty. Ate it with rice. Pasta sounds different – gonna try that tomorrow.
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!
I am so glad you enjoyed it Tracy! N x
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.
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!
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!
Pretty good but not a knock out like most of RTE’s other recipes.