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Before you jump to Chickpeas Curry with Coconut Milk recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Deciding to eat healthily has many benefits and is becoming a more popular way of living. The overall economy is impacted by the number of men and women who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to follow a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several simple changes that can start to make a positive impact to our daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you most probably purchase many food items out of habit. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. A superb healthy substitute can be porridge oats which have been found to be great for your heart and can give you good sustainable energy at the start of the day. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Obviously, it’s easy to begin incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to chickpeas curry with coconut milk recipe. You can have chickpeas curry with coconut milk using 13 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Chickpeas Curry with Coconut Milk:
- Provide 400 grams chickpeas
- Prepare as needed Water
- Prepare 1 onion chopped roughly
- Use 1 green chilli chopped finely
- Prepare 1/2 inch ginger peeled and grated
- Provide 2 garlic pods peeled and chopped fine
- Provide Salt to season
- Prepare 50 millilitres thick coconut creme/milk
- Use 1 tomato chopped roughly
- Take 1 teaspoon while cumin seeds(optional)
- Use 1 teaspoon dry spices: turmeric,paprika/red chilli and garam masala/all spice powders
- Get 1 tablespoon oil
- Prepare Handful chopped cilantro
Instructions to make Chickpeas Curry with Coconut Milk:
- Soak the chickpeas overnight or for a minimum of 6 hours
- Cook them until soft using adequate water
- Drain the water and place the chickpeas in a bowl
- Heat the oil in a wok
- Add the whole cumin,ginger, garlic and green chilli
- Sauté for a minute and then add the onion
- Sauté in Low heat till it turns translucent
- Add the tomato next and the dry spices
- Mix well and add a dash of water
- Cook covered till the tomato soften
- Add the coconut milk and salt
- Mix well and add the chickpeas
- Mix well and cook covered for 5-7 minutes (add some water if the curry looks dry)
- Once all the flavours are combined, take off heat and add the chopped cilantro. Mix well
- Serve warm accompanied with steamed rice or any flat breads of your choice (this curry tastes better if the gravy is thick rather than a very runny or thin gravy)
- Enjoy!
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