Linda CainWhen it comes to easy meals, my mind often wanders to one-pot wonders. You know, those dishes that leave you with a filling taste and minimal cleanup? One-pot curried chickpeas are at the top of that list! Think creamy coconut milk blended with vibrant spices and hearty chickpeas. Let’s take a walk through flavors and aromas that will have your taste buds dancing while also being gentle on your schedule.
What Can You Pair With This Dish?
As you dive into one-pot curried chickpeas, consider pairing them with fluffy basmati rice or warm naan for that extra comfort. A side of roasted veggies adds color and nutrition, while a simple cucumber salad offers a refreshing crunch. Don’t forget about a dollop of yogurt or raita to cool things down! These pairings create a balanced meal, hitting every note on the palate.
Let me share a little secret: I’m passionate about cooking. One evening, while craving something cozy yet exotic, I stumbled upon a recipe for one-pot curried chickpeas. Instantly, I was hooked. The combination of creamy coconut milk, the zest of spices, and the heartiness of chickpeas creates a dish that is both nourishing and satisfying.
What I appreciate most is how simple it is to prepare. Just one pot, a bit of chopping, and soon enough, you have a delicious meal bursting with flavor.
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What exactly are one-pot curried chickpeas?
They are a delightful fusion of chickpeas simmered in a fragrant blend of spices, coconut milk, and tomatoes. The dish is healthy, quick to prepare, and can easily cater to a crowd.
Equal parts comforting and exotic, each bite reveals layers of flavor with a slight kick from the curry paste. Are you ready to explore why this recipe works so well and how you can whip it up right in your kitchen?
What is One-Pot Curried Chickpeas?
One-pot curried chickpeas are a meal that combines protein-rich chickpeas with a blend of spices, creamy coconut milk, and tomatoes. This dish balances richness and zesty flavors, often enhanced with fresh herbs and lime juice. You get all of this encapsulated in a single pot—minimal fuss, maximum flavor!
What Does It Taste Like?
Imagine a bowlful of warmth and comfort. The dish has a rich, creamy base from the coconut milk and a beautiful blend of spices. The chickpeas provide a hearty texture, while the acidity from the tomatoes and lime juice brightens the whole experience. Switching between the softness of chickpeas and the occasional crunch of fresh cilantro creates a delightful contrast.
Why This Recipe Works
Here are several reasons why I believe this recipe is a winner:
1. Simplicity: With minimal prep work, you’re able to whip up this dish in about 30 minutes. Just chop some ingredients, toss them in a pot, and let them simmer.
2. Flavorful Depth: The combination of curry paste, powder, and spices builds a complex flavor profile that excites the palate. Coconut milk adds smoothness while balancing the heat.
3. Health Benefits: Chickpeas are an excellent source of protein and fiber. Combined with spices known for their anti-inflammatory properties, this recipe doesn’t just taste good; it’s good for you too.
4. Versatility: The dish is vegetarian and easily adaptable to accommodate dietary preferences. You can make it spicier, swap out the chickpeas for another protein, or even add more veggies. The possibilities are endless.
Now, let’s not waste any more time. Let me guide you through crafting this bowl of goodness.
Ingredients for One-Pot Curried Chickpeas
Here’s what you’ll need to get started:
1 can (13.5 oz) unsweetened coconut milk
1 tablespoon extra virgin olive oil
1 to 3 tablespoons Thai red curry paste (adjust for heat preference)
2 teaspoons curry powder
2 teaspoons ground turmeric
1 cup crushed canned tomatoes (or 3–4 ripe plum tomatoes, finely chopped)
1 tablespoon fish sauce (optional, adds umami depth)
2 cans (15 ounces each) chickpeas, drained and rinsed (or 3 cups home-cooked chickpeas)
½ teaspoon ground coriander
2 teaspoons light brown sugar
½ medium onion, thinly sliced
A pinch of kosher salt, or to taste
½ lime, juiced
½ cup fresh cilantro, roughly chopped, or more to taste
For serving: Cooked basmati or jasmine rice (or your preferred rice variety)
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Begin by gathering all your ingredients. Chop the onion and cilantro. If you’re using fresh tomatoes, dice them now. Having everything ready will make the cooking process smoother.
Step 2: Sauté the Onions
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced onion. Sauté the onions until they start to become translucent. This usually takes about 3-5 minutes.
Step 3: Add the Spices
Stir in the Thai red curry paste, curry powder, ground turmeric, and ground coriander. Cook for 1-2 minutes until fragrant. The aromas will begin to fill your kitchen, and trust me, it’ll be hard to resist taking a taste right then and there!
Step 4: Incorporate the Tomatoes
Next, add the crushed tomatoes to the pan. If you’re using fresh tomatoes, now’s the time to toss them in. Stir everything together and allow the mixture to simmer for a couple of minutes.
Step 5: Pour in the Coconut Milk
Open the can of coconut milk and add it to the pot, stirring until the ingredients are well combined. This will create a creamy base that wraps around the chickpeas beautifully.
Step 6: Add the Chickpeas
Now introduce your chickpeas to the mix. Stir them in gently. Ensure every chickpea is coated in that luscious sauce.
Step 7: Simmer the Dish
Bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The flavors will deepen during this time, and the chickpeas will absorb the best of the spiced goodness.
Step 8: Season and Finish
After 15 minutes, check for seasoning. Add a pinch of salt and the light brown sugar, then squeeze in the lime juice. The hint of sweetness from the sugar will balance the acidity from the lime and the tomatoes—this step is crucial!
Step 9: Garnish and Serve
Finally, stir in the fresh cilantro just before serving. Ladle the curried chickpeas over fluffy rice or spoon them into bowls. Top with extra cilantro if you’d like!
Notes
Here are some tips for going the extra mile with this recipe:
Make it Vegan: Simply leave out the fish sauce, or replace it with soy sauce for that umami flavor.
Adjust the Spice Level: If you like it hotter, add more curry paste. For milder flavors, stick to one tablespoon.
Adding More Veggies: Feel free to stir in chopped spinach or kale during the last few minutes of cooking.
Protein Boost: Add cooked lentils for an extra protein kick.
Storage: This dish keeps well in the fridge for up to 4 days, making it perfect for meal prep.
Nutrition Information
Approximately per serving (based on 6 servings):
Calories: 286
Protein: 10g
Carbohydrates: 39g
Dietary Fiber: 10g
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 220mg
How To Store The Leftovers?
Once your meal is done, allow leftovers to cool completely. Transfer the curried chickpeas to an airtight container. They can last in the refrigerator for about four days. When reheating, add a splash of water to loosen the consistency since the dish may thicken as it sits.
Sides for One-Pot Curried Chickpeas
You can easily elevate your meal with these side suggestions:
Cucumber Salad: A cool, refreshing cucumber salad brightens the dish. Simply mix sliced cucumbers, cherry tomatoes, and a splash of vinegar.
Roasted Cauliflower: Toss cauliflower florets in olive oil and spices, roast until golden brown. The crispy edges provide a nice contrast to the creaminess.
Raita: Serve your chickpeas with a side of raita, made from yogurt, diced cucumber, mint, and spices. This cooling effect balances out the spiciness.
Warm Naan or Flatbreads: A side of warm naan or homemade flatbreads made in a skillet brings an authentic touch. Perfect for scooping up the delicious chickpeas!
What are Some Alternative Choices to the Ingredients?
Sometimes, substitutions are necessary. Here are a few alternatives:
Chickpeas: Don’t have chickpeas? Swap in lentils or black beans for a different flavor and texture.
Coconut Milk: If coconut milk isn’t available, use cashew cream or heavy cream for richness.
Tomatoes: In a pinch, canned tomato sauce can replace crushed tomatoes without losing that luscious sauce vibe.
Curry Paste: If you don’t have Thai red curry paste, use curry powder or any spice blend you prefer.
One-Pot Curried Chickpeas
Ingredients
Equipment
Method
- Begin by gathering all your ingredients. Chop the onion and cilantro. If you’re using fresh tomatoes, dice them now. Having everything ready will make the cooking process smoother.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced onion. Sauté the onions until they start to become translucent. This usually takes about 3-5 minutes.
- Stir in the Thai red curry paste, curry powder, ground turmeric, and ground coriander. Cook for 1-2 minutes until fragrant. The aromas will begin to fill your kitchen, and trust me, it’ll be hard to resist taking a taste right then and there!
- Next, add the crushed tomatoes to the pan. If you’re using fresh tomatoes, now’s the time to toss them in. Stir everything together and allow the mixture to simmer for a couple of minutes.
- Open the can of coconut milk and add it to the pot, stirring until the ingredients are well combined. This will create a creamy base that wraps around the chickpeas beautifully.
- Now introduce your chickpeas to the mix. Stir them in gently. Ensure every chickpea is coated in that luscious sauce.
- Bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The flavors will deepen during this time, and the chickpeas will absorb the best of the spiced goodness.
- After 15 minutes, check for seasoning. Add a pinch of salt and the light brown sugar, then squeeze in the lime juice. The hint of sweetness from the sugar will balance the acidity from the lime and the tomatoes—this step is crucial!
- Finally, stir in the fresh cilantro just before serving. Ladle the curried chickpeas over fluffy rice or spoon them into bowls. Top with extra cilantro if you’d like!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I freeze one-pot curried chickpeas?
Absolutely! This dish freezes well. Be sure to store it in airtight containers. It can last up to three months in the freezer. Just thaw overnight in the fridge before reheating.
2. Is it okay to use dried chickpeas instead of canned?
Yes! If you use dried chickpeas, remember to soak and cook them beforehand. Cooked chickpeas will yield a better texture in this recipe.
3. What if I can’t find Thai red curry paste?
If Thai red curry paste isn’t available, you can use store-bought curry blend—like garam masala—as an alternative, although the flavor will shift slightly.
4. Can I add meat to this dish?
While this recipe shines as a vegetarian option, you can certainly add chicken or shrimp. Just sauté them with the onions before adding the spices.
Conclusion
One-pot curried chickpeas are not just about flavor; they represent simplicity and comfort. They tell a story of diverse ingredients coming together to create something beautiful. With the ability to adapt to your tastes and the ease of preparation, this dish is ready to become a favorite in your kitchen. So gather your ingredients, invite a friend or family member, and let’s cook together! What’s that saying? The best memories are made over a shared meal. Happy cooking!
