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18) Creamy Coconut Curry Chickpeas

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk (full fat)
  • 1 cup low-sodium vegetable broth
  • 1 medium onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 2 tbsp red curry paste
  • 1 tbsp maple syrup or honey
  • 1 tsp ground cumin
  • 1/2 tsp salt more to taste
  • 2 cups frozen peas
  • Juice of 1/2 lime
  • Fresh cilantro for garnish optional

Method
 

  1. Add chickpeas, coconut milk, broth, onion, garlic, curry paste, maple, cumin, and salt to the crockpot. Stir to combine.
  2. Cook on low for 4 hours or on high for 2 hours.
  3. Stir in frozen peas and lime juice. Cook 10–15 more minutes until peas are heated through.
  4. Taste and add more salt or lime if needed. Garnish with cilantro and serve over rice.