Curried Chickpeas in Coconut-peanut Sauce

A fiber-rich snack that prioritizes nutrition, without sacrificing flavor.

Curried Chickpeas in Coconut-Peanut Sauce
Courtesy Image

Beans are considered a protein-rich vegetable that also serves as a good source of fiber. They help you feel full for a reasonable amount of calories. To add even more fiber to this meal, serve over brown rice or quinoa instead of white rice.

Nutrition (per serving)

Calories: 414; total fat: 61g; protein: 15g; carbohydrates: 61g; sugar: 5g; fiber: 12g; cholesterol: 0mg; sodium: 480mg

Recipe and photo by Regan Jones, R.D. of Healthy Aperture.

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Prep time

15 min.

Cook time

20 min.

  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-oz) can no-salt-added petite diced tomatoes, undrained
  • 1 cup canned, unsweetened coconut milk
  • 1/4 tsp crushed red pepper flakes
  • 1-2 tsp curry powder
  • 1 Tbsp crunchy peanut butter
  • Juice of half a lime
  • 1 cup cooked rice

Heat oil in a large saucepan over medium-high heat; add onion, and sauté 5 minutes or until tender.

Stir in chickpeas, tomatoes, and next 4 ingredients (through peanut butter). Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in lime juice.

Serve over rice.