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)
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!
You’re so welcome Fiona!! N x
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.
That’s great to hear Melissa! N x
Delicious!! So much flavour. Served it with coconut rice.
Perfect Sharyn!
This was one of the BEST dishes I’ve made! Super delicious!!!! You are amazing!
Woah what a great compliment – thanks so much Casey!
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
How good is it Tarryn?! I’m addicted to it! N x
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 😊
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
You’ve totally converted him Claire!! N x
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!
That’s great to hear Kathy!!! I’m so happy it was a hit – and hey, flatbreads for dunking is perfect!! N x
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!
You’ve totally converted them Margaret!! N x
Cannellini beans?
Yep – sorry will fix the spelling now! Thanks Margarita
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
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
That’s awesome Kate!! N x
Perfect dish for my meat free Monday. So quick & full of flavour- big thumbs up! Thank you
Wahoo!!!
You know what I love the most about your recipes Nagi? It’s the fact that your ingredient lists include the Australian as well as the American names and measurements! So so appreciated! Sometimes I feel noone cares about us Aussies it’s always pound of this and quart of that. Thankyou for making it easier for me to just go ahead and make the recipe! Cheers!
You’re so welcome Nag!
Delicious, easy, nutritious dish. So simple to make and pleased even my non-vegetarian diners, Thanks so much, Nagi. This is sure to become a staple.
Wahoo! That’s so great to hear Lorelle! N x
Loved this recipe, I did sub out one of the cans of chick peas for some cauliflower and pumpkin. Thanks Nagi!
That would have been great Georgie!
Hi, love everything you do Nagi! Just wondering if I could sub veggies for a can of chick peas (as I can’t eat too may legumes) and if so, what veggies would you suggest? Thanks so much, Susan
Hi Susan, I love the sauce so much, anything will be great here! Zucchinis, eggplant, broccoli, cauliflower – anything you find in your fridge!
Thanks so much Nagi
Can’t wait to eat this a few more times for leftovers!
Yes – makes the best left overs!! N x
This is definitely going in our regular meal rotation. Even my 18-year old son (who is normally less than enthused about our mostly-vegetarian diet) gave this high praise and came back for seconds!
Perfect Shannon!
This was easy and delicious! You make everything easy to prepare with such great instructions nobody can go wrong here:) Thank you Nagi you have made a pretty good cook out of me as I prefer to bake now I don’t mind cooking!
That’s so lovely to hear Deborah, this makes me so happy!! N x