Chickpeas are a great source of protein and fiber, and at our house they have become a great meat substitute for our “meatless” nights. Without the saturated fat, hormones, and hefty price tag that meat can have, chickpeas can be a healthy and cheap way to start a meatless night tradition. This chickpea curry recipe uses curry powder to add flavor, cayenne pepper for a little heat and some coconut milk to smooth and mellow out the sauce. The result is delicious!
I use Eden Organic canned chickpeas because their can linings are BPA-free. You can also used dried chickpeas. Soak and cook about 1 + 1/3 cup dried beans until softened, and measure out 3 cups cooked for this recipe.
I have been buying powdered coconut milk from the Asian Market (Five Mile International Market in Fredericksburg) which can be mixed with warm water to make coconut milk.