The perfect balance between spicy and savoury, this dish is packed with hearty goodness, thanks to the chickpeas, fresh herbs and coconut milk. Considering you can make it basically out of canned food (which is great if you’re crunched for time), it’s surprisingly easy too.

888_chickpea-coconut-curry1

Ingredients:
3 tbsp olive oil
3 cloves garlic, finely chopped
2-3 tsp of fresh grated ginger
2 1/2 tsp medium curry powder
1/2-1 tsp turmeric powder
3 Tbsp chopped fresh cilantro
1/2 tsp paprika
3 small tomatoes (I used canned tomatoes)
3/4 cup vegetable stock (I used the juice from my canned tomatoes)
1 large white onion, peeled and finely chopped
8 oz white mushrooms, sliced (I used one small can of canned mushrooms)
1 large can of chickpeas (450ml), drained
4-6 oz creamed coconut (depending on how much you want to tame the heat of the curry)
3 Tbsp chopped fresh cilantro plus extra unchopped for garnish

888_chickpea-coconut-curry2

Directions:
1. In a large frying pan over medium heat, combine your olive oil, garlic, ginger, curry powder, turmeric, cilantro (just the first 3 tsp), and paprika. Lightly fry and be careful not to burn. Add your vegetable stock and tomatoes and continue to fry for another 2-3 minutes.
2. Take your frying pan ingredients and transfer into a food processor and blend into a liquid until completely smooth.
3. In the meantime, fry up your onion for 3 minutes, add your mushrooms and fry for another 3 minutes, then add back your now pureed frying pan ingredients and sauté for another 4 minutes. Add your chickpeas and over a medium-low heat, simmer for another 15-20 minutes. If you find you need more sauce, add a bit more vegetable stock (or in my case, tomato stock).
4. Turn off your heat, and add your creamed coconut. Feel free to add more or less, just add about 2 oz at a time, taste and add more until you get the taste you desire.
5. Top with the last 3 Tbsp of fresh cilantro, dish up & eat! This dish would be great served with naan bread as well.

888_chickpea-coconut-curry3

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

blog_network_banner