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Easy Coconut Curry Chickpeas


Consider this the cheater’s guide to getting a meal pulled together with minimal effort and maximum flavor.

I threw this together last weekend for a quick meal and then made another big patch for my packed meals throughout the week because it was a winner.

Here’s how it went…

Easy Coconut Curry Chickpeas


  • 1 tablespoon coconut oil
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon curry powder
  • salt and pepper
  • 1 can chickpeas, rinsed and drained
  • dollop of coconut cream (let’s call it a 1/4 cup)
  • 1/2 to 2/3 cup light coconut milk

Warm olive oil in a saute pan on med-high heat. Add tomatoes and saute for a minute or two until they start to break down–season with salt and pepper to taste. Add the curry powder and continue cooking about a minute to allow the spices to “bloom” (create a noticeable aroma). Pour in chickpeas, coconut cream and coconut milk, and stir to combine. Reduce heat and simmer until sauce starts to reduce and thicken.



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