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baked beans and chickpeas curry in coconut cream

Baked Beans and Chickpeas Curry

Easy Baked Beans and Chickpeas Curry and we're going to give these protein and fiber packed beans a whole lot of love.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings :6 people

Ingredients
  

Spices (Whole or Pre-Ground)

  • 2 tsps Cumin seeds 1-2 tsps ground
  • 1 tsp Fennel seeds 1:1 ratio - 1 tsp ground fennel
  • 1 tsp Coriander seeds 3/4 tsp ground coriander
  • 4 Cloves finely chop/ground

Veggie Mix

  • 2 Bell peppers de-seeded & roughly chopped
  • 1 Onion roughly chopped to fit into the food processor
  • 1/2 tsp spices from 1st step "Spices" combined
  • 1/2 to 1 tsp gochuchang
  • 1 tsp curry powder any
  • 1 Tbsp garlic and ginger paste See notes for fresh
  • 1/8 th tsp salt pinch
  • 1/4 cup water

Sauce

  • 3 Tbsps olive oil + more for drizzling
  • 2 Tbsps tomato paste
  • 1/2 Tbsp curry powder
  • 1/2 cup passata
  • 1 tsp gochujang
  • salt & pepper divided

Beans

  • 1 can baked beans
  • 1 can chickpeas in liquid
  • fresh coriander cilantro or parsley
  • 1 tsp toasted crushed spices
  • 1/2 cup coconut milk

Instructions 

  • For whole spices, use a skillet (no oil) and dry-toast the whole spices or meaure out the ground spices. Set aside.
    whole spices ground inside a mortar and pestle
  • Veggie Mix. Add all the veggie mix ingredients into the food processor. Pulse/Chop to a chopped veggie textured consistency. Stop halfway and use a spatula to check there are no large unchopped pieces.
    ingredients for bean curry veggies
  • Sauce: Heat the oil in a non-stick pan or skillet on medium heat and add the veggie mix.Add a pinch of salt into the veggies, stir and leave to cook on medium-high heat for 5-6 minutes or until the liquid has evaporated.
    veggie mix in a pan bean curry
  • Stir to see the clean base of the pan (no liquid) now to the veg curry, add tomato paste, passata, curry powder, gochuchang and a drizzle of olive oil (approx. 2 teaspoons). Stir the sauce and cook for about 3-4 minutes on medium heat while stirring. If the sauce is cooking too fast, lower the heat. If you need water, use the chickpea liquid to prevent it from burning.
    spices in a bean curry sauce
  • Add the Beans: Add the chickpeas with the liquid (aquafaba) and the baked beans. Stir in properly and lower the heat to a simmer, slow bubble and leave to simmer for 4 to 5 minutes.
    baked beans and chickpeas in a pan with a veggie curry sauce
  • In that time, add 2 teaspoons of the the whole, now ground spices and leave to slow simmer uncovered.
    bean curry sauce with ground whole spices
  • To finish (add chopped baby spinach if adding) coconut milk, mix it altogether. Simmer a few more minutes and serve. See notes below on spinach.
    coriander garnish over beans curry
  • Serve with extra coconut cream, and chopped coriander or parsley. Optional is to add yogurt or sour cream, some chili flakes and toasted ground spices, naan bread, roti or rice or ciabatta. Enjoy!
    baked beans and chickpeas curry in coconut cream

Notes

Spices:  Use whole, toast and grind or use pre-ground. Both quantities are in the recipe card for you.
Garlic ginger paste:  Either use 1 tablespoon of garlic ginger paste or use 2 to 3 garlic cloves and a teaspoon of  ginger, minced. 
Veggie Mix:  I used a food processor to chop all the veg ingredients and Mix. This can also be done by hand. 
Serve with fresh coriander (cilantro) or parsley and add fresh lemon slices for a pop in the taste and you can also add crushed red chili flakes. 
Curry and rice go together and we also love serving this bean curry with naan, roti or ciabatta!  
  1. Basmatic rice
  2. Fluffy naan bread
  3. Ciabatta 
Are chickpeas and baked beans vegetarian |vegan?
Yes, chickpeas and baked beans are vegetarian and vegan-friendly. Like most things, read the labels carefully.
Baked beans are nothing more than white beans with tomato sauce in but they also have sugar and preservatives.
Do baked beans have sugar in?
Remember when we used to pop open a can of beans and make a baked beans sandwhich without concern about the sugar? Good times :) You get baked beans with sugar and you also get baked beans with reduced sugar and reduced salt.
Where does gochuchang get umami flavors from?
Gochuchang offers a burst of umami flavors from the fermented rice and soy beans.
What else can I add gochuchang to when cooking?
Marinades for meat recipes, vegetables, stews, soups and to dips for a little punch. I added it to this this sausage and bean pot recipe for incredible flavors!
Add a bit to your next braai sauce (BBQ) recipe for a twist.
Can I skip on toasting whole spices and just use ground spices instead?
Yes, absolutely, the taste and experience is different but still tasty. Remember, dry cumin seeds (also known as jeera) can be used as a 1:1 ratio but spices like coriander seeds you need to use a little less in its ground version.
Why do the ground spices not go in earlier in the recipe?
Unlike pre-ground spices that go in at the beginning of the recipe, I find that adding home-toasted spices at the end of the cooking, maximises the flavor. 
Toasting Spice Tip: Toast and immediately (to stop them from further toasting and burning!) transfer to a mortar & pestle, spice grinder or blender and crush/blend.
Spinach:  If you are making this ahead, add the spinach on the day that you plan to use the recipe because spinach, especially baby spinach, becomes unpleasantly over-cooked and soft when left to sit in any food. 
Gochujang is not compulsory to the recipe BUT it's intentional food creativity so give it a try :)

Nutrition

Calories: 287kcalCarbohydrates: 37gProtein: 9gFat: 14gSaturated Fat: 5gCholesterol: 9mgSodium: 656mgFiber: 10gSugar: 5g
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