Coconut Chickpea Curry



  • 4 servings rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 16 oz can chickpeas, drained
  • 1 14.5 oz can diced tomatoes, drained
  • 1 13.5 fl oz can coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon coriander


  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
  3. Add chickpeas, tomatoes, coconut milk, curry powder, cumin, salt, and coriander. Stir to combine.
  4. Increase heat to medium high and bring to a simmer. Continue to stir as the sauce thickens. Continue to simmer for 15 minutes.
  5. Serve over cooked rice and enjoy!

Adapted from Yummyhealthyeasy.


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