March 2026

Sweet curried chickpeas with coconut milk over jasmine rice and paired with great frogs Chardonnay

This chickpea curry recipes leans toward the Malaysian curries featuring Ginger, Galangal, lemon grass, and warm, spices, coconut milk. Garnishing with chopped cilantro, and lime. You may add roasted cauliflower, peeled, diced potatoes, and serve with flaky flatbread. This has quickly become a favorite!

Ingredients

2 Tablespoons coconut oil, , or vegetable oil
1 large Red onion, diced
Pinch baking soda, (to carmelize onions quickly)

1 sliced red bell pepper
2-cloves garlic, , minced
2 Tablespoons fresh minced ginger
1 teaspoon curry powder
1 teaspoon tamarind  paste
1-1/2 Tablespoons tomato paste

1/2 teaspoons lemon grass, minced or prepared paste
2 teaspoons coconut sugar
1/2 teaspoons galangal powder
1 teaspoon turmeric
Sea salt, to taste
2 16 oz cans chickpeas, , drained and rinsed

1 cup vegetable broth
1 teaspoon cornstarch

2 - 13.5 oz can unsweetened coconut milk
1 1/2 cups chopped fresh cilantro

2 Tablespoons coconut aminos or tamari

fresh lime juice, , of one lime

Method

  • Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!). When onions are nearly finished caramelizing, add sliced red bell pepper, stirring occasionally for another minute or 2.

  • Stir in garlic and ginger and cook 30 seconds. Stir in tomato paste and cook for 3 minutes, stirring frequently.

  • 2-cloves garlic, fresh minced ginger, curry powder, tamarind paste, tomato paste, minced lemon grass

  • Add , turmeric, galangal powder, and salt, stirring to scrape up browned bits from the bottom of the pan. Add vegetable broth, simmer until bits are incorporated into sauce.

  • 2 16 oz cans chickpeas

  • Stir cornstarch in to 1 can of coconut milk and add to the pot, then add second can of coconut milk. Stir well and simmer, uncovered, for 30 minutes. Taste curry and adjust seasonings as desired, if needed. Squeeze fresh lime juice on top.

  • Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.

  • 1 ½ cups chopped fresh cilantro, fresh lime juice


Michelle AhlersComment