Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
How to Make Chickpea Coconut Curry with Canned Ingredients
Let’s dive into this cozy, vegetarian dish with a creamy coconut curry and chickpeas
This post is written in collaboration with Canned Good Official. Opinions are mine alone
Looking for a hearty, easy-to-make dinner that’s perfect for the busy fall season? This chickpea coconut curry is the answer!
This vegetarian dish comes together quickly and in no time simply using pantry staples like canned chickpeas, crushed tomatoes, and coconut milk, making it ideal for weeknight dinners or meal prep. Packed with protein and rich flavors, it’s a satisfying and nourishing option that pairs perfectly with your favorite rice or naan bread.
One of the best things about this curry is how simple and adaptable it is.
Using canned chickpeas not only saves time but also cuts down on food waste, as they’re ready when you are—no soaking or long cooking times needed.
Did you know that steel food cans are infinitely recyclable?
Why and How to Rinse Canned Chickpeas:
Rinsing canned garbanzo beans is an important step: First of all, it helps reduce the sodium content, as many canned beans are preserved in salty brine. Second, it removes the starchy liquid that can affect the texture and taste of your curry, leaving behind clean, tender chickpeas ready to absorb all the delicious spices.
To rinse, simply pour the contents of the can into a colander and run cold water over them, gently shaking the colander to ensure all the beans are rinsed thoroughly. As simple as that!
Here are a few things to keep in mind when making this recipe:
Sauté the onion: When cooking the onions, take your time. Slowly sautéing them over medium-low heat brings out their natural sweetness and adds depth to the dish. If the onions start to stick, a splash of water will keep them from burning without adding extra oil.
Toast your spices: After the onions are golden, toast the curry powder and spices to release their natural oils and intensify the flavors. This step is key to elevating the entire dish!
Customize the heat: If you prefer a milder curry, reduce or skip the crushed red pepper flakes. For those who love heat, adding more or a dash of fresh chili pepper can take it up a notch.
Simmer for thickness: Allow the sauce to simmer on low heat for about 10 minutes so it thickens to the perfect consistency, giving the chickpeas a chance to soak up all the flavors.
VIDEO RECIPE:
How to Make Chickpea Coconut Curry with Canned Ingredients
Let’s dive into this cozy, vegetarian dish with a creamy coconut curry and chickpeas
Servings:
4
Prep Time
10 min
Cook Time
20
Resting Time
Total Time
30 min
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon crushed red pepper flakes
- 1 can (15-ounce) crushed tomatoes
- 1 can (15-ounce) coconut milk
- 2 cans (15-ounce each) chickpeas, drained and rinsed
- Chopped fresh cilantro, to taste
- Salt and pepper, to taste
- Naan bread and rice, to serve (optional)
Instructions
- In a large, pot or skillet saute’ the chopped onion with the olive oil over medium heat, stirring occasionally, for about 5 minutes. Add minced garlic, curry powder, ground ginger, turmeric, and red pepper flakes. And cook for 3 more minutes.
- Pour in the crushed tomatoes and coconut milk, and bring to a simmer. Add the chickpeas, lower the heat, and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and pepper to taste. Garnish with chopped cilantro, and serve hot over rice, with naan bread on the side.
