VEGETARIAN / PANTRY

Coconut Curry Chickpeas: A Meat-Free Pot That Still Feels Rich

A single can of coconut milk, cut with water, stretches into a full pot of curry sauce without losing body. Canned chickpeas versus dry-soaked settles the true cost-per-serving winner.

INGREDIENT UNIT LEDGER

SERVINGS: 4
INGREDIENT ITEM QTY UNIT COST
Chickpeas (Cans) 2 cans (15oz) $1.80
Coconut Milk (Can) 1 can (13.5oz) $1.80
Yellow Onion, Diced 1 onion $0.30
Curry Powder 2 tbsp $0.30
Garlic Cloves, Minced 3 cloves $0.30
Long-Grain Rice (for serving) 1.5 cups $0.52
ESTIMATED TOTAL MATRIX: $5.03
COST PER SERVING: $1.26

Preparation Protocol

  1. Build the Base: Cook onion and garlic in a pot over medium heat until softened, about 5 minutes.
  2. Bloom the Curry Powder: Stir in curry powder and cook for 30 seconds until fragrant.
  3. Simmer: Add drained chickpeas and coconut milk, cut with a splash of water if too thick. Simmer for 15-20 minutes until slightly thickened.
  4. Serve: Serve hot over freshly cooked rice.