Indian Spiced Chickpeas and Red Peppers
Elevate your weeknight dinners with this bold and flavorful recipe for Indian Spiced Chickpeas and Red Peppers! This hearty, plant-based dish combines protein-packed chickpeas with sweet red bell peppers, all simmered in a luscious, spiced coconut milk sauce. Aromatics like garlic, ginger, and onion set the stage for a dynamic blend of Indian spices, including garam masala, turmeric, and cumin, creating a tantalizing depth of flavor. Ready in just 40 minutes, this one-pan meal is perfect for busy evenings, while its vibrant colors and fragrant aroma make it a feast for the senses. Garnished with fresh cilantro and a splash of optional lemon juice, it's ideal served over basmati rice or with warm naan bread. Whether you’re vegan, vegetarian, or simply craving a satisfying and healthy meal, this recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams (cooked or canned, drained and rinsed) chickpeas
- 2 large (deseeded and sliced into strips) red bell peppers
- 1 large (finely chopped) onion
- 3 minced garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoons (adjust to taste) red chili powder
- 200 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 tablespoon (optional, for additional tang) lemon juice
Instructions
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Stir for 30 seconds to toast the spices.
Add the tomato paste and cook for 2 minutes, stirring occasionally, to deepen the flavor.
Add the sliced red bell peppers and stir well to coat them in the spice mixture.
Pour in the coconut milk and add the salt. Stir to combine, then bring the mixture to a gentle simmer.
Add the cooked or canned chickpeas to the pan, stirring well to ensure everything is evenly mixed.
Reduce the heat to low, cover, and let the dish simmer for 10-15 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. Stir in the lemon juice if using, for added brightness.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or as a standalone dish.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.9 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
