Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!
1 red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3"" strips)
2 cans chickpeas (, drained (Note 1))
400ml/14oz coconut milk (, full fat for best flavour (Note 2))
400ml/14oz can crushed tomato
1 cup (250ml) chicken or vegetable stock/broth (, low sodium)
1 tbsp paprika
1 tbsp cumin
1/2 - 1 tsp cayenne pepper ((adjust spiciness to taste))
1.5 tsp sugar ((any type))
0.5 tsp salt
50g / 2oz baby spinach leaves ((or kale))
3 tbsp coriander/cilantro (, roughly chopped, plus more for serving (Note 3))
1 tbsp lime juice (, plus extra wedges for serving)
Yogurt ((optional))
Rice - or something to soak up the sauce ((Note 4))
Categories
Mains
Cuisine
Brazilian
South American
Steps
Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)
Nutitrion
Serving Size: 1 serving
Calories: 399 kcal
Carbohydrates: 33 g
Protein: 11 g
Fat: 28 g
Saturated Fat: 20 g
Sodium: 725 mg
Sugar: 9 g
Reviews
Flo on 2026-03-15 (5 stars): I make this one all the time. My one year old loves it too.
Chef V on 2026-01-06 (5 stars): Hit with the entire family! I used fire roasted tomatoes for a little extra flavor.
jason on 2025-12-09 (5 stars): that turned out really tasty will make it again. thanks
Gigi on 2025-11-22 (5 stars): My family really enjoyed this hearty dish over rice. It was relatively easy to make and really flavorful. Yum!
Really appreciate you, Nagi!!
NEL on 2025-11-19 (5 stars): A family fav!
Try it...you will love it too!
Liz on 2025-11-07 (5 stars): Simple and delicious!
Kate on 2025-11-06 (5 stars): Damn, this is delicious! Such an easy and affordable recipe. My 3 year old enjoyed it too. I didn't use cayenne and used chives instead of coriander. Will be one of the recipes I bring to potlucks or give to new parents. Thank you!
Louise on 2025-10-14 (5 stars): LOVED this. Will definitely make again soon.
Clare-Louise Gerbault on 2025-08-16 (5 stars): This was so easy and so delicious. I halved the recipe as I only cook for myself. It made enough for two nights. I normally make curries with a complex spice index so was pleasantly surprised at the flavour of this simpler curry. I will definitely make again and perhaps add tofu for the chickpeas.
Melisa on 2025-06-06 (5 stars): 10/10 did half the chicken stock and used it as meal prep, freezes and reheats well
Karen on 2025-01-15 (4 stars): Delicious and simple but there was a lot of sauce so next time I would omit the stock
Dana on 2025-01-03 (5 stars): I loved this! I skipped the stock and used kale (simmered an extra 7 mins at the end). Didn’t have cilantro so I skipped it.
Shauna, NSW on 2024-11-19 (5 stars): I regret adding the 1tbsp of lime juice as it made it sour. The sauce was amazing without the lime juice, so next time I will omit it entirely. As other commenters have said, there indeed is a lot of liquid with all the given quantities and it took over 35 mins to reduce completely and thicken; next time I will not put the 250ml of liquid stock, instead I will just crumble a stock cube into the pot as the tomatoes and coconut milk provide enough liquid. I also didn't have fresh coriander to add, so I stirred 1 tbsp of dried coriander leaves to the curry and it tasted great. I didn't not enjoy yoghurt on it, it just didn't compliment it at all. Rather, sour cream would have been better like on chili con carne ect. I will give the sour cream a go tomorrow. All in all, I need to make a few little tweaks next time and this will be part of my regular meal rotation. Thanks for the recipe, Nagi! :)
Naila Vallani on 2024-11-15 (5 stars): Delicious and easy. Will make it again.
Jean Morrison on 2024-09-22 (5 stars): This recipe is the absolute best. It is so easy and very quick to make. We loved it.
Reygie on 2024-09-19 (5 stars): Made this tonight. Didn’t have coconut milk so had to use coconut cream. Too much cumin for my liking but still great. Skipped the spinach as we were out lol. Used lemon instead of lime. Delicious! Thank you Nagi!
Leanne on 2024-09-18 (2 stars): I must say, this curry isn’t one of Nagi’s best. I followed the recipe to a T and it was quite soupy despite using thick coconut milk as well as being pretty bland and one-dimensional compared to her other recipes. I ended up having to thicken it up with cornflour.
Marg on 2024-09-17 (5 stars): Thank you for this 10/10 recipe! Been trying to find interesting legume dishes and this is a real winner!
