Coconut Butter Chickpeas
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Cooked & Loved · by Irena Macri

Coconut Butter Chickpeas

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 40%
CARBS 63G48% OF CAL
18G FIBER0G ADDED0G INTRINSIC31G OTHER14G TOTAL SUGAR
FAT 24G41% OF CAL
11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chickpeas simmered in a rich, spiced tomato-butter sauce with coconut milk and warming Indian spices. Bold and comforting, this weeknight curry delivers restaurant-quality flavor.

mainindiancurrybeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 4
  • 4 tablespoons butter (or plant-based butter for vegan and dairy-free) (2 oz / 57 grams)
  • 1 large onion (finely diced)
  • 4 garlic cloves (minced)
  • 1 tablespoon fresh ginger (minced)
  • ¼ teaspoon baking soda
  • 2 tablespoons tomato paste
  • 1½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ to 1 teaspoon Kashmiri chili powder or cayenne (to taste)
  • 2 cans chickpeas (15 oz / 425 grams each, drained and rinsed)
  • 1 cup vegetable or chicken broth, plus more as needed (8 fl oz / 240 ml )
  • ¾ cup full-fat coconut milk (6 fl oz / 180 ml)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt (plus more to taste)
  • ¼ cup a small handful fresh cilantro, finely chopped
  • 1 teaspoon fenugreek leaves (kasoori methi, optional, crushed between your palms)
PREP
15M
SODIUM
1320MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.