How to make creamy curried chickpeas: an authentic Sri Lankan-style recipe with coconut milk
Have you ever wanted to prepare a dish that instantly transports you to a faraway island? Often, when tackling ethnic cuisine, the risk is not balancing the spices correctly, ending up covering the flavors rather than enhancing them.
Today we’ll make Curried Chickpeas, a delicious vegetarian alternative to classic chicken, prepared in true Sri Lankan style.
Cooking with spices like turmeric, cardamom and cloves is not only a pleasure for the nose, but also a trick for healthier eating: their bold character allows you to drastically reduce added salt and fats.
The secret of this recipe is the coconut milk, which wraps the chickpeas in a velvety, highly aromatic cream. It’s a versatile base that, once learned, you can also use for vegetables or lentils.
Serve it piping hot, perhaps accompanied by Thaibonnet rice and fresh cilantro, for a sensory experience that will win over all your guests!
Ingredients Curried Chickpeas
Tools
How to prepare creamy curried chickpeas: an authentic Sri Lankan-style recipe with coconut milk
1.
Start by soaking the chickpeas in plenty of cold water for at least 12 hours. Then drain them and place them in a pot with fresh water, a sprig of rosemary and a clove of garlic. Bring slowly to a boil and simmer for about 2 hours over very low heat with the lid on: this slow cooking is essential to obtain very tender chickpeas.
2.
Slice the onion thinly and sauté it in a large skillet with a drizzle of extra virgin olive oil (EVO) until it becomes translucent and slightly golden.
3.
Add the cooked chickpeas to the onion, combining all the remaining spices (curry, turmeric, cardamom, whole cloves and chili flakes). Mix well to distribute the aromas, then pour in the coconut milk.
4.
Lower the heat and let it cook for about 10 minutes. The coconut milk should reduce and thicken until it forms a rich cream. If it becomes too thick, you can loosen it with a splash of hot water. Serve with a sprinkle of fresh cilantro.
5.
If you’re short on time and want to skip the soaking, the common issue is adding flavor to an already cooked product. For the quick version, use well-rinsed canned or jarred chickpeas. Start directly from the onion and garlic soffritto, add the chickpeas and spices and toast them for a minute in the pan to release the essential oils. Pour in the coconut milk and proceed as in the original recipe: in just 15 minutes you’ll have a creamy, aromatic curry, perfect for an impromptu dinner.
Notes on ingredients and substitutions
For maximum creaminess, be sure to use “natural” canned coconut milk (the thick full‑fat canned variety, not the drinking beverage). If you don’t like cilantro, you can substitute it with fresh parsley or chives. The amount of chili is subjective: adjust according to the variety you have in your pantry and your personal tolerance for heat.
Tips
For perfect plating serve the curry in a dark ceramic bowl that makes the vibrant yellow of the turmeric pop and finish with a drizzle of raw oil and bright green cilantro leaves.
Frequently Asked Questions (FAQ)
Can I omit the coconut milk?
Yes, but you would lose the characteristic creaminess; you can substitute it with plant-based cream, although the flavor will change.
How do I make the dish less spicy?
Omit the chili flakes and be sure to use a mild (“sweet”) curry powder.
Is Thaibonnet rice mandatory?
No, but its loose texture is perfect for catching the curry cream. Alternatively, try Basmati rice.
Varied doses for servings