Irresistible Brazilian Chickpea Curry You’ll Love
Okay, so let me tell you about this Brazilian chickpea curry… Oh my gosh, it’s just so good! Seriously, the way those chickpeas soak up all that spice and creamy coconut milk is heavenly. Imagine the warmth of a cozy restaurant in Brazil, the spices dancing around in the air—yeah, that’s the vibe. This dish is not just a meal; it’s like a warm hug on a chilly evening and it fills you right up with good vibes. Plus, it’s super easy to whip up, which is honestly one of my favorite parts!
Why You’ll Crave It
- Vibrant flavor profile—spices just bring everything to life!
- Totally plant-based and healthy—score one for the planet!
- Ready in about 45 minutes, so perfect for a weeknight dinner.
- It’s one of those dishes that tastes even better the next day—if there are leftovers!
- Super versatile—pair it with rice, sprinkle some cilantro, or just enjoy it on its own.
The first time I made this, my whole family gathered around the table… and everyone went back for seconds!
What You’ll Need
- Chickpeas: 2 cans (15 oz each), drained and rinsed… they’re the star of the show!
- Coconut milk: 1 can (13.5 oz), for that rich creaminess that dreams are made of.
- Onion: 1 medium, diced, because every good dish starts with a solid onion.
- Garlic: 4 cloves, minced… more garlic, more love, right?
- Ginger: 1 tablespoon, grated, to add that spicy warmth.
- Diced tomatoes: 1 can (14 oz), packed with all the juicy goodness.
- Spinach: 2 cups, fresh or frozen… gets those greens in there!
- Curry powder: 2 tablespoons, a must for that deep flavor.
- Cumin: 1 teaspoon, adds a lovely earthiness.
- Cilantro: for garnish, because it’s just pretty and fragrant.
- Salt: to taste, always gotta season, you know?
- Olive oil: 2 tablespoons, for sautéing and flavor.
Easy How-To
Get Started with Prep
First things first, let’s chop up the onion, garlic, and ginger. You want them nice and fine to release all that flavor. And don’t forget to rinse and drain those chickpeas—trust me, it makes a difference!
Sauté Time
In a large pot, heat that olive oil over medium heat. Toss in the diced onion and let it sizzle away until it’s soft and translucent… about 5 minutes, give or take. It’ll smell amazing!
Spice It Up
Now, throw in the minced garlic and ginger—oh, the aroma! Just cook for another minute or two until they’re fragrant. Then comes the fun part—add your cumin and curry powder. Stir it around for 1-2 minutes to let those spices bloom.
Chickpeas Join the Party
Once the spices are dancing in the pot, toss in the chickpeas. Stir them up so they get coated in all that spicy goodness. It’s a party in there!
Combine Tomato and Coconut Milk
Next, pour in those canned tomatoes and the coconut milk. Seriously, this is where the magic happens—just stir everything together until it’s all nice and combined.
Let It Simmer
Bring everything to a gentle simmer, reduce the heat to low, and let it cook for about 20 minutes. Just give it a stir here and there—for those developing flavors!
Add Some Greens
Okay, after the simmer, stir in that fresh spinach and let it cook for another 5 minutes until it wilts down. Makes the dish pop with color and nutrition.
Taste and Serve!
Give it a taste, and adjust with salt if needed. Serve that cozy curry hot, topped with cilantro, and enjoy with rice or some crusty bread. Perfect for dipping!
Good to Know
- If you want to mix it up, feel free to toss in other veggies like bell peppers or carrots.
- Leftover curry? Store it in an airtight container for up to 4 days—great for meal prep!
- You can freeze it, too! Just make sure it cools first, then freeze it for up to 3 months, easy peasy.
Serving Ideas
- Serve warm over fluffy basmati rice or alongside naan for a satisfying meal that feels special.
Top Tricks
- Want it creamier? Add a little extra coconut milk near the end for that over-the-top richness.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Totally! Just remember you’ll need to soak and cook them before diving into this recipe. Plan ahead a bit!
Is this curry spicy?
It can be! You can adjust the heat by varying the cayenne pepper to your liking—make it mild or kick it up a notch!
Any veggies to add?
Absolutely! Throw in whatever’s on hand—zucchini, peas, the sky’s the limit!
How long will leftovers last?
Leftovers keep well for about three days in the fridge. Just pop it in an airtight container and you’re good!
Can I freeze this curry?
You can, yes! Let it cool completely, then pack it up in a freezer-safe container for up to 3 months. Just thaw in the fridge before reheating.
Conclusion
This Brazilian chickpea curry is truly a delight—so much flavor, and honestly, so comforting. It’s satisfying and nourishing for sure! The combination of chickpeas with those spices is just magical, and it’s easy enough for weeknight dinners or a cozy gathering with friends. Don’t forget to serve it with rice or crusty bread… trust me, you’ll want to soak up every last drop!
More Recipes Suggestions and Combinations
Chickpea Salad
Mix together cooked chickpeas, diced cucumber, tomatoes, and parsley with a drizzle of olive oil and lemon juice—it’s refreshing!
Curry Vegetable Stir-Fry
Sauté seasonal veggies like bell peppers and carrots with some curry powder and coconut milk for a quick, colorful dish.
Quinoa and Chickpea Bowl
Layer cooked quinoa, roasted chickpeas, and your favorite vegetables, drizzled with a yummy tahini sauce.
Rice and Beans
Pair the curry with traditional rice and beans for a fulfilling, classic South American combo.
Spicy Lentil Soup
Make a warming soup with lentils, adding spices that complement the curry for a delicious pairing.
Coconut Curry Shrimp
If you’re feeling adventurous, a coconut curry shrimp pairs beautifully with the chickpea curry for a nice contrast!
