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Chickpeas in Curry Coconut Broth


A customer favourite! Try this meatless medley of chickpeas, coconut milk, and fresh cilantro. Full-flavoured and not too spicy. Brown or white rice included. (3-4 quart crockpot or stovetop)

1 1/2 Hours/6-8 Hours Stovetop/Crockpot Calories


Garlic, Chick Pea, Pepper Jalapeno Puree, Canola Oil, Salt Iodized, Cilantro, Coconut Milk, Curry Powder, Long Grain White Rice, Brown Rice, Onion Diced Frozen (g)


*DO NOT FREEZE CANS OF COCONUT MILK!* Chickpeas in Curry Coconut Broth (3-4 crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty chickpea mixture into crockpot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Cover and cook on Low 6-8 hours. (Split Orders cook about 6 hours). Stir in cilantro. Stovetop: Empty chickpea mixture into pot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Add 1 c. water (Split Orders add 1/2 c. water). Bring to a boil over medium heat. Reduce heat. Cover and simmer, stirring occasionally, approx. 1 ½ – 2 hours, adding water if necessary. Stir in cilantro. Serve over rice (included). — RICE for Chickpeas in Curry Coconut Broth (stovetop): FULL ORDERS: Use 4 c. water. SPLIT ORDERS: Use 2 c. water. Bring water to a vigorous boil. Add rice. Cover saucepan. Cook, covered, over very low heat. Cook White Rice for 12 min, cook Brown Rice for 25 min OR until water is absorbed. Remove from heat and allow to stand, covered, for 3 to 5 min. Fluff with a fork before serving. For firmer rice, reduce water and cooking time. For softer rice, increase water and cooking time.

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.

Nutritional Info

Nutrition Facts

Amount Per Serving
Calories 668
Total Fat 28g
Saturated Fat 15g
Cholesterol 0mg
Sodium 743mg
Total Carbohydrate 92g
Fiber 9g
Sugar 0g
Protein 15g
Weight 6 kg
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