Mango Coconut Curry Chickpeas

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

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


  1. Heat coconut oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in curry powder and turmeric, coating the onions and garlic evenly.
  4. Pour in the coconut milk, stirring well to combine the spices.
  5. Add diced mango and cooked chickpeas, simmering for 15-20 minutes until the flavors meld together.
  6. Season with salt and pepper to taste.
  7. 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

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