Goan Chickpea Curry

Goan Chickpea Curry
This recipe is quite simple, but it shows you how to mash up the cooked chickpeas to help thicken the sauce--something Indians often do with their chana (chickpea) curries. You could use any sauce with this method, but chickpea paired with our Goan Coconut sauce is one of our favorite combos!

Serves 4


1 15 oz can chickpeas, drained

1 container Maya Kaimal Goan Coconut

¼ cup chopped cilantro, or micro greens


Step 1
In a medium-sized skillet or Dutch oven, combine the chickpeas and the Goan Coconut. Simmer over low-heat until chickpeas become soft and begin to break down when pressed with the back of a spoon, 15 to 20 minutes.

Step 2
Using a potato masher, partially mash mixture until about half the pieces are broken down and half are whole. Mixture should be thick but moist. If it’s very thick, add 1/2 cup water, or more as needed. Heat through.

Step 3
Garnish with cilantro and serve with naan. It’s also great with chapatis or parathas (homemade or purchased from an Indian store).