How do you make chickpea curry?

This chickpea curry is a lot like most curry recipes where you simmer ingredients on the stovetop in coconut milk and warming spices. We've kept it simple by calling for canned chickpeas, which are a nutritious and budget friendly addition.

Can this chickpea curry recipe be the frozen?

Yes, you can freeze it! First, fully cook this recipe, then let it cool slightly before transferring to a freezer-safe bag. Freeze for up to 3 months. To reheat, allow the chickpea curry to thaw in the refrigerator overnight and then reheat in a skillet, adding a few tablespoons of water, if necessary.

Can I use another type of beans?

Chickpeas are more common to Indian-inspired cuisine, like this recipe. However, you could certainly use another type of canned beans, if you'd like, such as white beans, fava beans, butter beans, or pinto beans.

How should I store leftovers?

Store leftovers in a covered container in the refrigerator for up to 3 days.

How should I reheat leftovers of chickpea coconut curry?

We recommend that you reheat leftovers in a skillet on the stovetop. You could also reheat leftovers in the microwave.

Chicken and Chickpea Curry (Easy Weeknight Meal)

Servings: 6 servings 1x

Ingredients

1 lb. boneless skinless chicken breast, cut into bite-sized cubes
1 tablespoon olive oil or avocado oil, divided
½ medium onion, diced
1 medium red bell pepper, diced
2 garlic cloves, minced
1 (15-ounce) fire-roasted diced tomatoes
1 (14-ounce) can full-fat coconut milk
1 (15-ounce) can chickpeas, drained and rinsed
1 (12-ounce) bag frozen cauliflower florets
2 tablespoons curry powder
½ teaspoon ground turmeric
¼ teaspoon dried ginger (or 1 teaspoon fresh peeled ginger, grated or finely minced)
½ teaspoon fine salt
Pinch of black pepper
2 large handfuls fresh baby spinach (about 3 ounces)

Optional for serving:

Chopped fresh cilantro, steamed rice, and lime wedges

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Instructions

Place a large skillet over medium-high heat. Add 2 teaspoons of oil and swirl to coat. Add the chicken and cook, 5-6 minutes, until almost cooked through, stirring occasionally.
Remove the chicken to a clean plate and set aside.
To the pan, add the remaining 1 teaspoon of oil to the skillet and swirl to coat. Add the onions and peppers and cook for 5 minutes or until the onions start to soften, stirring occasionally. Add the garlic and continue cooking for 1 minute or until fragrant.
Add the cooked chicken back to the pan along with the tomatoes (and their juice), coconut milk, drained chickpeas, frozen cauliflower, curry powder, turmeric, ginger, salt, and pepper. Stir to combine. Bring just to a boil. Reduce the heat, cover, and simmer for 10 minutes, stirring once or twice.
Remove the lid from the skillet and add the spinach. Stir and allow the spinach to wilt, 2-3 minutes, then serve over steamed rice with chopped cilantro and lime wedges.

Notes

If desired, you could use light canned coconut milk to reduce some fat. The below nutrition analysis reflects this recipe made with full-fat coconut milk. The nutrition analysis when made with light coconut milk is as follows (per 1/6th of the recipe): 306 calories, 11 g total fat (5 g sat fat), 569 mg sodium, 29 g carb (9 g fiber, 10 g sugar), 44 mg cholesterol, 26 g protein

Nutrition Information

Serving Size: 1/6 of the recipe
Calories: 375
Fat: 17 g
(Sat Fat: 11 g)
Sodium: 585 mg
Carbohydrate: 29 g
(Fiber: 9 g
Sugar: 10 g)
Protein: 26 g
Cholesterol: 44 mg

Dietary

Dairy-Free Egg-Free Gluten-free Nut-free Paleo

Recipe By: Jess Beacom