Craving a flavor explosion that dances on your taste buds?
Discover my Brazilian Chickpea Curry, a vibrant twist on a classic that will transport you to the sunny streets of Rio with every bite.
This isn't just curry; it's an adventure in flavor you won't want to miss!
Ingredients
Okay, so for the chickpea curry, here's what you're gonna need – and trust me, it's way simpler than it sounds! You'll need 1.5 tablespoons of olive oil to get things started.
Grab one finely chopped onion, plus two minced garlic cloves. Don't skimp – garlic is life! You're also gonna want one red bell pepper cut into strips – about 3 x 0.75cm. I'm precise, but don't stress too much!
Two cans of drained chickpeas are next. Chickpeas are the star, after all. Then, you need 400ml of full-fat coconut milk – trust me, the flavor's worth it! – and a 400ml can of crushed tomatoes.
And don't forget a cup of chicken or veggie broth, a tablespoon each of paprika and cumin, plus 1/2 to 1 teaspoon of cayenne pepper. Spice it right, or spice it wrong!. Some sugar, salt, spinach leaves and lime juice… done! Unlike some recipes, feel free to also include other vegetables such as cauliflower florets for added nutrients.
Instructions
Now that we've got our ingredients prepped and ready to go, it's time to get cooking, and honestly, it's easier than riding a bike—unless you can't ride a bike, then maybe it's easier than parallel parking!
First, I say we should heat the olive oil in a pot or deep skillet over high heat. Toss in the garlic and onion, and I cook it for about a minute.
Next, add the capsicum, and cook for two minutes until the onion is translucent, and slightly golden on the edges – yum! I like this recipe because it can be whipped up for a quick lunch or snack.
Then, I add the remaining curry ingredients, except for the baby spinach and I stir, bring to a simmer. I know – then I lower to medium-low, so it's simmering gently.
I prefer to simmer for about 12–15 minutes until it transforms from pale pink to an orangey-red color. Stir in the spinach 'til it just wilts, then the coriander and lime juice. Add more salt if you think it needs it.
Recipe Notes
I am excited to share a few recipe notes! You can use any canned beans you like; I've made this often with black beans, cannelloni beans, and even lentils. If you're feeling ambitious, try using dried chickpeas – see Note 5 below for how to cook them!
For the best flavor, use full-fat coconut milk, because flavor lives in the fat! But light coconut milk is ok too.
Hate coriander? No problem! Sub with chives – it'll still be tasty, although you'll miss that authentic Brazilian Fish Stew vibe. If I don't have something to serve the curry with, I usually bulk it out with another can of beans, corn, or diced fresh veg and serve it as a chunky stew.
This keeps for five days in the fridge and freezes almost perfectly! When reheating, add a splash of water to thin the sauce – easy peasy!
Serving Suggestions
Serving this chickpea curry? I've got you covered on the best ways to enjoy it. Typically, I serve this over rice – it's my go-to, really. Plain white rice works, but if you're feeling fancy, lime rice adds a zesty kick!
But hey, don't limit yourself. Cauliflower rice is great if you're watching carbs. Mashed potatoes? Surprisingly good! Couscous or polenta—yes, please! Pasta works too, honestly, anything to soak up that delicious sauce.
If you don't have any of these? No worries! I'll just bulk it up with another can of beans – black beans or corn are my favorites, or some diced fresh veggies. Then I serve it as a chunky stew. Don't forget a dollop of yogurt and some extra coriander!
Nutritional Information
Each serving—around 1.5 cups of the curry itself—clocks in at about 399 calories. Not bad, right? You're also getting 33 grams of carbs, 11 grams of protein—hello, muscles!—and 28 grams of fat. Watch out for that saturated fat, though; it's at 20 grams, 125% of the daily recommended value.
Now, let's talk vitamins and minerals; this curry's got you covered! It boasts a whopping 73% of your daily Vitamin A and 79% of Vitamin C. Plus, you're getting calcium (14%), and a notable 44% of your daily iron. Don't forget the 8 grams of fiber. Keeps things moving, if you catch my drift! And the sodium at 725mg, so drink that water!
Short Recipe Version
Brazilian Chickpea Curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, minced (optional)
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeno (if using) and cook for another 3 minutes.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
- Add diced tomatoes, coconut milk, chickpeas, and vegetable broth. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot with rice, cauliflower rice, or mashed potatoes.
Nutrition Information (Per Serving, Estimated):
- Calories: 350
- Protein: 15g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 10g