Brazilian Coconut Chickpea Curry
Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!
- 1½ tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 red capsicum (cut into 3 x 0.75 cm / 1.25 x 1/3, strips)
- 2 cans Chickpeas (drained)
- 400 ml coconut milk (full fat for best flavour)
- 400 ml crushed tomato (can)
- 1 cup chicken stock (or vegetable, reduced sodium)
- 1 tbsp paprika
- 1 tbsp cumin
- ½ tsp cayenne pepper (adjust spiciness to taste)
- 1½ tsp sugar (any type)
- ½ tsp salt
- 50 g baby spinach leaves (or kale)
- 3 tbsp coriander (roughly chopped, plus more for serving)
- 1 tbsp lime juice (plus extra wedges for serving)
- yogurt (optional)
- Rice (or something to soak up the sauce)
- Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
- Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it\'s simmering gently.
- Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
- Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
- Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don\'t go overboard, I often do and it\'s too sour!)
View the recipe instructions at www.recipetineats.com