A delightful fusion of flavors, our Mango Coconut Curry Chickpeas recipe is a must-try for curry enthusiasts. The combination of sweet mango, creamy coconut, and hearty chickpeas creates a mouthwatering dish that’s both satisfying and exotic.
Mango Coconut Curry Chickpeas
- 2 cups cooked chickpeas
- 1 ripe mango, diced
- 1 can coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons coconut oil
- Fresh cilantro for garnish
- Heat coconut oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in curry powder and turmeric, coating the onions and garlic evenly.
- Pour in the coconut milk, stirring well to combine the spices.
- Add diced mango and cooked chickpeas, simmering for 15-20 minutes until the flavors meld together.
- Season with salt and pepper to taste.
- Serve the Mango Coconut Curry Chickpeas over rice or with naan, garnished with fresh cilantro.
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information: (per serving)
Calories: 320 | Fat: 18g | Carbohydrates: 38g | Protein: 8g