Brazilian Coconut Chickpea Curry
User Reviews
4.9
372 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
399 kcal
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Course
Main Course
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Cuisine
South American, Brazilian
Brazilian Coconut Chickpea Curry
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Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!
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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!)
Notes
- Chickpeas - can use any canned beans, I've made this often with black beans, cannelloni beans and even lentils!
- Dried chickpeas - Note 5 below.
- Coconut milk - full fat best for flavour because the fat is where the flavour is. But light is ok too.
- Coriander haters - sub with chives! Still tasty but will be missing the coriander flavour which is in traditional Brazilian Fish Stew.
- Serve over something to soak up the sauce. Plain white rice, lime rice, cauliflower rice, mashed potato, couscous, polenta or even pasta.
- If I don't have something to soak up sauce, I usually bulk it out with another can of beans, corn, or diced fresh veg and serve it as a chunky stew ie not over rice or anything.
- DRIED CHICKPEAS - 1 cup dried chickpeas (200g / 6.5 oz) - once cooked it will be around the amount of chickpeas in 2 x 400g/14 oz can. Cook using stove or pressure cooker:
- Storage and make ahead - keeps 5 days in the fridge and freezes near perfectly! Thaw and reheat using chosen method, might need a splash of water to thin sauce.
- Nutrition per serving, curry only (ie no rice included). About 1.5 cups (375ml) per serve.
- 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
Show Details
Calories
399cal
(20%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
20g
(100%)
Sodium
725mg
(30%)
Potassium
1021mg
(29%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
3660IU
(73%)
Vitamin C
65mg
(72%)
Calcium
142mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399cal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Sodium | 725mg | 30% |
| Potassium | 1021mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 3660IU | 73% |
| Vitamin C | 65mg | 72% |
| Calcium | 142mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
372 reviews
Excellent
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