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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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)
Loved this Nagi! Another great recipe from Recipe Tin Eats!
Thanks so much Kathleen! N x
This was fantastic! My husband just went vegetarian, and this really hit the spot for him. With meals like this, who needs meat?!
Of note, I used 3/4 cup chicken broth instead of 1 cup, and it was the perfect sauciness for us.
chicken broth isn’t vegetarian!
Hi Jocelyn, you can even switch out the chicken stock for vegetable stock for vegetarians if you prefer 🙂 N x
Delicious! Highly recommended. It’s super easy to make, hardly any mess and very few ingredients needed. It was sensational, especially with the yogurt and lemon to serve 👌
Sounds like you nailed it Annie! 🙌
Yum! The spices and the lime just work so well together to make this so zingy and moreish!
Make sure you do the two-stage lime juice thing: the second addition at the table really lifted it to perfection!
We found there was a bit too much sauce (or maybe I just needed to ignore the carbs and use more rice!), so I’m thinking about trying a 270mL tin of coconut cream next time rather than the 400mL of coconut milk. Also might add some small pieces of broccoli to break up the chickpeas.
I used an ‘extra hot’ cayenne, and 1/8th of a teaspoon of that was enough for me. I put extra chilli flakes on the table for my fiancé to add in.
Mm mm mm! So tasty!
Hi Naomi, I do love things saucy but yes you can reduce the coconut milk if you prefer 🙂
This was fantastic! I made this with Coconut Coriander Lime rice and it was a match made in heaven. We didn’t have any yogurt so it turns out the meal was vegan but it was surprisingly filling and I didn’t even miss the meat. It’s a great meal to make in when quarantine as these ingredients are something I always have on hand and it’s cheap, healthy, filling and exciting. I have already shared this recipe with my friends and family in quarantine. Thanks Nagi 🙂
Second time making this meal – my boyfriend LOVED it. I would say this is now one of my favourite meals to have – and the flavours in it are amazing
I’m so glad you love it Julie, thanks so much for letting me know! N x
Delicious, rare for a vegetarian meal
I’m so glad you enjoyed it Kendall! N x
Another winner. Delicious
Hi Nagi, I made this last night when desperately trying to find something out of the storecupboard for my vegan daughter whilst under Covid-19 lockdown in NZ. I had to sub a couple of carrots for the pepper but I had everything else. She loved it! And I have to say when I tried the leftovers, it was awesome. Thank you 🙂
Wahoo!!! That’s great to hear Liz! N x
My 12 year old made this tonight for dinner & even my meat loving partner loved it! So tasty & very cheap to make!
Thanks for another great recipe!
Can I use coconut cream instead of milk?
Love it – the recipe is sooo adaptable and you can put in any veggies that need to be used! I’m also a lover of one pot cooking so threw a cup of rice into the mix as well. Thanks Nagi x
Can’t wait to try this. Do you recommend this recipe to freeze ?
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!
It was amazing!!!! The best recipe i have tried from Recipe Tin yet.
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
Fantastic recipe, really tasty. Didn’t have any limes but the recipe didn’t need it. Will definitely make again!
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 🙂
I’m so glad you enjoyed it Rob, that’s great to hear!! N x
This was absolutely delicious and easy.
Thank you for such a great recipe.
You’re so welcome Jackie, thanks so much for letting me know! N x
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.
I hope you give it a go one day Josephine, you’ll love it! N x
I forgot the star rating! 5!
Thanks Fiona!