This coconut chickpea masala is the ultimate comfort food and a regular in our home. I’ve been making it over and over again, experimenting with different spices, and this last time I made it, both hubby and I just couldn’t stop moaning lol. It’s the best masala I’ve made to date, so I knew it was meant to be shared!

Not only is it full of flavors and lick-your-bowl-kind-of-delicious, but it’s also loaded with healing spices and nutrients that will make you glow from the inside out. Here are just some of the health benefits of these spices:

  • Cinnamon is high in protective antioxidants, helps balance out blood sugar, and has anti-inflammatory, anti-diabetic, anti-microbial, and immune-boosting properties.
  • Fennel seed is great for digestion and helps reduce bloating and constipation. It also has antispasmodic, anti-inflammatory, antimicrobial, and antioxidant properties.
  • Turmeric is one of the most potent anti-inflammatory foods out there. It’s rich in antioxidants and compounds that could help improve memory, delay or even reverse many brain diseases, reduce oxidation, lower the risk of heart disease, and even prevent cancer!
  • Coriander can help ease digestive discomfort, lower blood sugar, decrease blood pressure, relieve symptoms of UTI (Urinary Tract Infection), regulate hormones, and reduce the bloating, cramps, and pain during your menstrual cycle.
  • Cardamom can help counteract digestive problems such as acidity, flatulence, stomach cramps, and even ulcers. It’s also rich in manganese, a trace mineral that helps the body form connective tissue, bones, and sex hormones, is crucial for normal nerve and brain function, and plays a role in carbohydrate and fat metabolism, calcium absorption, and blood sugar regulation. Just one tablespoon of cardamom supplies 80 percent of your body’s daily manganese requirements!

The ingredient list might seem long at the first glance, but a lot of them are spices and seasonings, so it really is a simple dish to make. I always like to include as much veggies into meals as I can, so I added broccoli, cauliflower, and potatoes in addition to the chickpeas and spices. But that’s optional and you can use any vegetables you like in there.

What makes it all come together is the coconut milk, contributing to a thick creamy texture. You want full-fat coconut milk or better yet coconut cream for this, so stay away from the light watered down versions, cause then you’d have to add more and the result still wouldn’t be as creamy! Coconut milk is high in medium-chain fatty acids (MCFAs) that go straight to the liver and get metabolized into energy. So unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat.

I love to serve this delicious masala with brown rice, quinoa, or buckwheat. But I’m sure it would taste even better with some fresh naan. Guess I need to come up with a gluten-free naan recipe next! Hope you enjoy this meal as much as we did! Don’t forget to leave a comment below or tag me on Instagram or Facebook @nutriholist #nutriholist if you try it. XO

Coconut Chickpea Masala

Serves 4-6

Ingredients

  • 1 tablespoon coconut oil
  • 1 large onion, sliced
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon chili powder
  • Sea salt, black pepper, and chili flakes, to taste
  • 4 garlic cloves, grated
  • 1-inch ginger root, grated
  • 2 tablespoons tomato paste
  • 3 cups water
  • 1 cup coconut milk
  • 4 small potatoes, chopped
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 1/2 cup cooked chickpeas or 1 15-oz can, rinsed and drained

Directions

  1. Heat coconut oil in a large pan over medium-low. Add onions and stir for 3-4 minutes until soft and translucent
  2. Add cinnamon, the rest of spices, garlic, ginger, and tomato paste, and stir for 2-3 more minutes
  3. Add water and coconut milk and bring to a gentle boil over medium-high heat. Throw in the potatoes and cauliflower, reduce heat to medium-low, and let them cook for 15-20 minutes until soft
  4. Once potatoes are soft, add broccoli florets and cooked chickpeas and remove from heat. Serve with a side of brown rice or quinoa and enjoy!