Coconut Curried Chickpeas

Coconut Curried Chickpeas

A super quick, nutritious and easy meal to fling together, under 25 minutes to make!

Serve with a wholemeal pitta or brown rice.


Coconut Curried Chickpeas, Spinach and Mushrooms

Serves 4


1 tsp olive oil

4 chicken breasts chopped into small slices **Just leave the chicken out for a veggie version.

1 onion chopped

10 mushrooms chopped

3 big handfuls of spinach chopped

1tbsp madras curry paste – more if you like it hot

1 can light coconut milk

100ml of hot veg stock – add more or less depending on consistency, you might not need any depending on what your coconut milk is like.

2 tins of chickpeas drained and rinsed

2tbsp fresh coriander


  1. put the oil in a pan and cook the onions and chicken for 3 mins, stir in the curry paste and cook for a further 6-7 minutes or until chicken is cooked through.
  2. add the mushrooms and coco milk and stir, cook for another 2-3 mins, add the stock if needed.
  3. add the spinach and chickpeas cook for another 10 minutes. stir in the coriander and serve with brown rice or a wholemeal pitta.

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