Chickpea Coconut Curry


Even though similar versions of this recipe already exist, we decided to share our version. This vegan and gluten-free recipe for chickpea coconut curry make a delicious and creamy dish. Prep time takes no more than 5 minutes, and cooking time takes about 20 minutes. This recipe is designed for two servings. We hope you like it.


  • 1 (15oz) can organic chickpeas, drained
  • 1 (13.5oz) can organic coconut milk, regular
  • 1 garlic clove crushed
  • 2 tbsp. roasted bell peppers
  • 1 tbsp. organic olive oil
  • 1 tsp. dried cilantro
  • 1 tsp. dried parsley
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. black pepper
  • 1/4 tsp. baking soda


  1. In a medium pot, add the coconut milk and the chickpeas. Cook over medium heat and stir until the coconut milk starts melting, about 1 minute.
  2. Add the garlic, bell peppers, olive oil, cilantro, parsley, curry powder, salt, red pepper flakes, and black pepper. Stir, cover, and cook over medium heat for an additional 14 minutes.
  3. Add the baking soda. Stir, and cook over medium heat for an additional 4 minutes.
  4. Reduce heat to simmer and cook for one additional minute, or serve.
  5. Serve on its own or over basmati rice.