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Chickpea, Green Onion and Coconut Curry

Contributed by: Michael Abramson of M Vegetarian Recipes

You know the days... there's not a lot in the fridge, but you really want something good... and you want it fast. Serve with naan and/or scented basmati rice.

BTW - tried packaged naan from the grocery and they were pretty good! And - no ingredients on the list that I couldn't identify! The ones we tried were Tandoor Naan by Fabulous Flats.

Prepare rice if using.


  • 1/3 Cup canola oil
  • 1 Tbsp cumin seeds (Note: do not substitute ground cumin)
  • 2 Cups onion - chopped
  • 1 tsp salt
  • 2 Tbsp serrano peppers - seeded and finely chopped (Note: jalapeno would also work)
  • 4 Tbsp ginger - finely chopped
  • 2 medium ripe tomatoes - rough 1/4" dice
  • 3 Cups chickpeas - rinsed and drained (Note: canned are OK - but prepared-fresh-from-dried chickpeas are way better)
  • 1-1/4 Cups coconut milk - stirred
  • 6 green onions - cut in 1/4" pieces - both green and white parts


Heat oil in dutch oven or pot over medium high heat. When hot add cumin seeds and stir. When they start to sizzle (30-45 seconds), add onions and cook until browned - about 8-10 minutes.

Add tomatoes, ginger, salt and peppers and stir well. Stir regularly and cook for 6-8 minutes - until tomatoes are starting to "melt" and oil glistens on top.

Add chickpeas and coconut milk and bring to a boil. Stir regularly. When it reaches a boil, reduce heat to medium low and cover. Cook for 8-10 minutes. Stir every couple of minutes.

Add green onions and cook for 2 minutes more. Remove from heat and serve.


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