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Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
5 from 18 votes

Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce

This recipe combines chickpeas with a spiced coconut-based sauce featuring curry leaves, black pepper, turmeric, and coriander. The result is a richly flavored dish with tender chickpeas coated in a thick, aromatic sauce highlighting fresh curry leaves and warming spices.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3
Calories: 247 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tsp neutral cooking oil divided, generic cooking oil
  • 1 red onion chopped (about 1 1/4 cup, or white onion, medium
  • 1/4 tsp salt
  • 1 inch ginger chopped
  • 5 cloves garlic chopped
  • 3 tbsp coconut fresh/frozen or dried, shredded
  • 1 tbsp ground coriander
  • 1/2 to 3/4 tsp cayenne pepper or red chili powder
  • 1/2 tsp Turmeric
  • 2 tomato chopped, large
  • 1/4 tsp fennel seeds use less or more to preference
  • 12 to 14 curry leaves fresh or frozen
  • 1 1/2 tsp black pepper or coarsely ground, freshly crushed
  • 30 oz chickpeas or use 1.5 cups chickpeas and 1.5 cups veggies, or about 3 cups cooked
  • 1/2 to 3/4 tsp salt depends on if the chickpeas are salted, or to taste
  • 1/4 cup cilantro chopped

Instructions

    Cup of Yum
  1. Heat 1 tsp oil in a large skillet over medium high heat. When the oil is hot, Add onions, salt, ginger, garlic and cook for 3 minutes. Stir frequently.
  2. Add coconut, coriander, turmeric, cayenne. Mix and cook for half a minute. Add the tomatoes, mix in. Cover and cook for 2-3 minutes or until saucy. Stir occasionally. Add a splash of water if the spices start sticking or browning.
  3. Cool slightly and transfer to a blender. Blend with 1/2 cup water and keep aside.
  4. In the same or other skillet, heat 1 tsp oil over medium heat, When hot, add fennel seeds and cook until they change color. About a minute.
  5. Add curry leaves carefully. Add chickpeas and 1 tsp black pepper and mix in.
  6. Add the onion tomato puree, salt and mix well. Cover and cook for 15 minutes until the chickpeas are very tender and the sauce thickens. Stir once in between. Taste and adjust salt and spice. Add more water if for thinner sauce. Mix in the remaining pepper and chopped cilantro. Simmer for another minute. Add a dash of lemon juice. Serve hot with rice, flatbread, or add to a bowl with roasted veggies and cooked grains of choice.

Notes

  • Nutritional values given apply to a single serving of this chickpea curry.
  • Adjust the amount of water added to the blended sauce to control its thickness.
  • Taste and modify salt and cayenne pepper to balance spice levels according to preference.
  • Use fresh or frozen curry leaves for best flavor impact.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 4g (20%) Sodium 599mg (25%) Potassium 552mg (12%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 980IU (20%) Vitamin C 32.6mg (36%) Calcium 91mg (9%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 31g 10%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 4g 20%
Sodium 599mg 25%
Potassium 552mg 12%
Fiber 9g 36%
Sugar 4g 8%
Vitamin A 980IU 20%
Vitamin C 32.6mg 36%
Calcium 91mg 9%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.