Name: Brazilian Coconut Chickpea Curry
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1,5 1.5 tbsp olive oil; 1 1 onion (, finely chopped); 2 2 garlic cloves (, minced); 1 1 red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3" strips); 2 2 cans chickpeas (, drained (Note 1)); 400 400ml/14oz coconut milk (, full fat for best flavour (Note 2)); 1 400ml/14oz can crushed tomato; 1 1 cup (250ml) chicken or vegetable stock/broth (, low sodium); 1 1 tbsp paprika; 1 1 tbsp cumin; ½ 1/2 - 1 tsp cayenne pepper ((adjust spiciness to taste)); 1,5 1.5 tsp sugar ((any type)); ½ 0.5 tsp salt; 50 50g / 2oz baby spinach leaves ((or kale)); 3 3 tbsp coriander/cilantro (, roughly chopped, plus more for serving (Note 3)); 1 1 tbsp lime juice (, plus extra wedges for serving); Yogurt ((optional)); Rice - or something to soak up the sauce ((Note 4))

Brazilian Coconut Chickpea Curry

Inspired by RecipeTin Eats

Saved by @fiona (@fiona)

4servings

Makes 4 servings

1,5tbsp olive oil
1onion (, finely chopped) · finely chopped
2garlic cloves (, minced) · minced
1red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3" strips) · cut into 3 x 0.75cm / 1.25 x 1/3" strips
2cans chickpeas (, drained (Note 1)) · drained
400400ml/14oz coconut milk (, full fat for best flavour (Note 2)) · 14oz, full fat for best flavour
1400ml/14oz can crushed tomato · 400ml/14oz
1cup (250ml) chicken or vegetable stock/broth (, low sodium) · 250ml, low sodium
1tbsp paprika
1tbsp cumin
½1/2 - 1 tsp cayenne pepper ((adjust spiciness to taste)) · adjust spiciness to taste
1,5tsp sugar ((any type)) · any type
½tsp salt
5050g / 2oz baby spinach leaves ((or kale)) · 2oz, or kale
3tbsp coriander/cilantro (, roughly chopped, plus more for serving (Note 3)) · roughly chopped, plus more for serving
1tbsp lime juice (, plus extra wedges for serving) · plus extra wedges for serving
Yogurt ((optional)) · (optional)
Rice - or something to soak up the sauce ((Note 4)) · or something to soak up the sauce, (optional)

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.

You'll need

Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.

Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.

Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.

Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.

Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)