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When it comes to vibrant, healthy meals that are packed with flavor, few dishes can compete with Tropical Coconut Curry Chickpeas. This recipe is not only an explosion of tropical flavors but also a wholesome delight that caters to vegan diets and is simple enough for any home cook to master. The dish combines the earthy richness of chickpeas with the creamy, luscious texture of coconut milk, creating a balanced meal that is both satisfying and nourishing.

Coconut Curry Chickpeas with Jasmine Rice

Discover the vibrant flavors of Tropical Coconut Curry Chickpeas, a delightful vegan dish that's both nutritious and easy to make. This recipe blends creamy coconut milk with hearty chickpeas, aromatic spices, and fresh greens for a dish that's satisfying and full of tropical goodness. Perfect for family dinners or meal prep, this curry is a celebration of health and taste, inviting you to enjoy every bite while nourishing your body. Try it today and experience the tropical culinary magic!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely diced

2 cloves garlic, minced

1 inch piece of fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup fresh spinach (or kale)

2 tablespoons red curry paste (adjust based on your spice preference)

1 tablespoon olive oil

2 teaspoons soy sauce (or tamari for a gluten-free option)

1 tablespoon fresh lime juice

1 teaspoon ground turmeric

Salt and pepper, to taste

1 cup jasmine rice

2 cups vegetable broth or water

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Jasmine Rice: Begin by rinsing the jasmine rice under cold running water until the water is clear, which helps to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth (or water). Bring to a boil over high heat, then reduce the temperature to low. Cover and let simmer for about 15 minutes, or until the rice is tender and all the liquid has been absorbed. Once cooked, remove from heat and fluff the rice with a fork; set aside.

    Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 3–4 minutes, or until it becomes translucent and soft. Then, add the minced garlic and grated ginger, cooking for another minute until the garlic is fragrant.

      Add Vegetables and Chickpeas: Next, stir in the sliced red bell pepper and continue to cook for around 2 minutes, allowing the pepper to soften slightly. Add the rinsed chickpeas to the mixture, stirring well to combine all the ingredients.

        Create the Curry Base: Pour in the red curry paste, ground turmeric, soy sauce, and coconut milk. Mix thoroughly to combine everything evenly. Allow the mixture to come to a gentle simmer, letting it cook for about 10 minutes so that the flavors develop harmoniously.

          Add Greens and Season: Gently fold in the fresh spinach (or kale) and lime juice. Cook for an additional 2–3 minutes, until the greens have wilted down. Taste your dish and adjust the seasoning with salt and pepper to your liking.

            Serve: To serve, spoon the aromatic coconut curry chickpeas over a fluffy bed of jasmine rice. Garnish generously with fresh chopped cilantro, and present lime wedges on the side for an added burst of flavor.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings

                  Enjoy this vibrant and flavorful dish that's inspired by tropical flair!