By:Nagi
259 Comments
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
Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Mains
Brazilian, South American
4.95 from 114 votes
Servings4
Tap or hover to scale
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!
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:
1. Chickpeas – can use any canned beans, I’ve made this often with black beans, cannelloni beans and even lentils!
Dried chickpeas – Note 5 below.
2. Coconut milk – full fat best for flavour because the fat is where the flavour is. But light is ok too.
3. Coriander haters – sub with chives! Still tasty but will be missing the coriander flavour which is in traditional Brazilian Fish Stew.
4. 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.
5. 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:
- 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.
6. 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.
7. Nutrition per serving, curry only (ie no rice included). About 1.5 cups (375ml) per serve.
Nutrition Information:
Calories: 399cal (20%)Carbohydrates: 33g (11%)Protein: 11g (22%)Fat: 28g (43%)Saturated Fat: 20g (125%)Sodium: 725mg (32%)Potassium: 1021mg (29%)Fiber: 8g (33%)Sugar: 9g (10%)Vitamin A: 3660IU (73%)Vitamin C: 65mg (79%)Calcium: 142mg (14%)Iron: 8mg (44%)
Keywords: brazilian stew, Chickpea curry, chickpea recipe, coconut chickpea curry
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259 Comments
Jay says
I cooked this last night, it was super easy and really really good!- Barbara says
Had last minute additional guests and needed to bulk up this dish. Added cod and shrimp, almost making the Brazilian Fish Stew! Added some cauliflower rice too.Reply
- Jaynie says
Nagi, this is phenominal! Earth shatteringly good!! This and your roast veggie lasagne are my go-to for when I have vegetarian friends over… and any other day!
My only tip: I always use organic chick peas (there’s a noticeable difference)Keep doing exactly what you’re doing, im yet to cook a recipe of yours that isnt insanely good. ×
Reply
- Judith Maier says
Made a double batch of this and didn’t regret. We had it for a few days in a row for both lunches and dinners and didn’t get bored. Mostly ate it with rice and boiled eggs on the side, delicious!Reply
- Milda says
If you are reading this and you are a fellow chickpea hater, but wandering if this recipe is going to hide them well enough, your answer is yes. Substituted 1 can of chickpeas with thawed choped cauliflower and as per suggestion I used kale instead of spinach as it is what I had at home. Honestly so so delicious! Will definitely make it again!Reply
- Roberta says
so good!Reply
- Eeka says
I was delighted to see this recipe!
When I made the Brazilian fish stew, I ended up with a lot of delicious broth leftover… so I threw in a can of chickpeas, simmered, then added a big handful of frozen spinach chunkies. GMTA!Reply
- Shyreen says
Made this last night and it was quite nice. Muted flavours but felt like it was missing something. Will defo be adding ginger and chillies next time. I used Thai coconut milk which is extremely thick so my curry thickened up.
Reply
- Fiona says
Fabulous for Meat free Monday! Thank you xReply
- Grace says
Delicious! I used a 8 oz pkg of frozen spinach and added chicken thighs for a one pot quick and easy meal. Freezes perfectly
Reply
- Zoe says
Super simple and really tasty! Great work night meal.Reply
- Victoria Martin says
I come back to Nagi for inspiration again and again because…
1) there’s always a recipe that I really want to try.
2) Her recipes work and taste delicious.
3) ‘You literally just dump everything in’ is a frequent instruction’!
Minimum effort; maximum payback: my kinda cooking.Reply
- Ann says
When using coconut milk, can you taste the coconut? I don’t like coconut.
Reply
- AMY ROGERS says
Thank you for the recipe…. I got very excited as it’s simple, looks flavorful and have been looking for more meat free ideas. However the amount of saturated fat was astonishing! I’m guessing that’s from the full fat coconut milk. Would it be significantly lower if using light or anything to sub for it? Then to me it’s a real winner!!!!
Reply
- Lee says
Yum! Added cauliflower to bulk it up and cooked a little longer. Served with rice.
Yum!Reply
- Megan says
Please could you advise which type of paprika is best – I have 3 in the cupboard – hot/smokey/Hungarian sweet?
Reply
- Rosa says
Quick, easy and delicious! Regularly make this dish and my 3 kids under 4 love it.Reply
- Rebecca says
We adore this curry in our house, it’s one of our favourite meat-free meals. Hubby accidentally used smoked paprika instead of regular/sweet when making it the first time and we now use a mixture of both as it makes it even more delicious.Reply
- Tricia Nicholls says
Love the flavours in this recipe and a great family meal when my vegan daughter visitsReply
- Karen Keane says
This chickpea curry is easy and amazing!Reply
