Coconut Curry Garbanzo Beans Recipe
Coconut curry garbanzo beans is a flavorful healthy recipe. This chickpea dish is vegetarian, vegan, gluten-free, and tastes amazing served over rice!
Servings: 6 servings
Calories: 271kcal
Ingredients
- 1 tbsp. coconut oil, or your favorite cooking oil
- 1 medium onion, chopped
- 1 medium sweet bell pepper, chopped
- 1 tsp. ground coriander
- 1 tsp. sugar
- ½ tsp. salt
- ¼ cup red curry paste
- 2 tbsp. tomato paste
- 1 tsp. grated ginger root
- 3 garlic cloves, minced
- 2 (15 oz.) cans garbanzo beans, drained and rinsed
- 1 (15 oz.) can coconut milk
- Optional: cayenne pepper to taste – I used ¼ tsp.
- Cooked rice for serving
Instructions
- In a large skillet, heat oil over medium heat. Add the onion and bell pepper. Cook for 8 minutes, stirring occasionally.
- Stir in the coriander, sugar, salt, red curry paste, tomato paste, ginger, and garlic. Cook for 2 minutes.
- Stir in the garbanzo beans, coconut milk, and optional cayenne pepper. Simmer uncovered for 20 to 30 minutes.
- Serve over cooked rice.
Video
Notes
Use light coconut milk to reduce the fat content in this dish.
Nutrition
Serving: 1/6th of the recipe | Calories: 271kcal | Carbohydrates: 27.6g | Protein: 9.3g | Fat: 13.7g | Saturated Fat: 10.4g | Fiber: 6.7g