Coconut & Herb Chickpea Curry: A Persian-Inspired Plant-Based Feast

^{Published on December 15th, 2025}

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Intermediate

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There is a moment in every home cook's week when the fridge reveals a collection of half-used fresh herbs looking a little sorry for themselves. Maybe it’s a bunch of dill from a salmon dish, or coriander left over from taco night. Instead of letting them go to waste, we have the perfect solution: a Coconut and Herb Chickpea Curry.

Inspired by the principles of Persian khoresh (stews), where herbs are treated as a main ingredient rather than just a garnish, this curry is a far cry from your standard takeaway tikka masala. It is deeply aromatic, rich with creamy coconut milk, and lifted by a generous squeeze of fresh lime juice.

The magic here lies in the "green sauce" base—a vibrant mix of dill, parsley, coriander, and dried fenugreek. When simmered with buttery chickpeas and coconut milk, it creates a dish that is both comforting and incredibly fresh. It’s naturally vegan, packed with protein, and tastes even better the next day after the flavours have had time to mingle.

Why You'll Love This Recipe

• Pantry Friendly: Relies on staples like chickpeas, coconut milk, and dried spices.
• Zero Waste: The perfect way to use up wilting soft herbs.
• Flavor Bomb: Combines the earthiness of turmeric and fenugreek with the brightness of lime and fresh dill.
• Versatile: Serve it with fluffy basmati rice, warm flatbreads, or just a spoon.

Ingredients

2 tbsp Vegetable or Coconut Oil
1 large Onion, finely diced
4 cloves Garlic, crushed
1 tsp Anjoman Turmeric
2 tsp Coriander Seeds (crushed in a pestle and mortar)
Thumb-sized piece Fresh Ginger, grated
2 tsp Dried Fenugreek Leaves (Methi)
1 Bay Leaf
400ml Premium Coconut Milk
700g jar Chickpeas (approx. 400g drained weight)
250ml Vegetable Stock
30g Fresh Dill, finely chopped
30g Fresh Parsley, finely chopped
30g Fresh Coriander, finely chopped
1 Lime, juiced
1 Red Chilli, finely sliced (seeds removed for milder heat)
Salt and Black Pepper to taste

Instructions

Heat the oil in a medium-sized heavy-bottomed pan over medium heat. Add the diced onions and cook slowly until they start to caramelise and turn golden brown. This sweetness is crucial to balance the lime later.
Stir in the crushed garlic and turmeric, frying for a minute until the raw smell disappears. Add the crushed coriander seeds and grated ginger. Stir well to coat the onions in the spice mixture.
Add the dried fenugreek and the bay leaf. This is where the kitchen starts smelling incredible. Pour in the coconut milk and stir well, scraping up any caramelised bits from the bottom of the pan. Bring it to a gentle simmer.
Add the drained chickpeas and the vegetable stock. Let the curry bubble away gently for about 15 minutes. We want the liquid to reduce slightly and the chickpeas to soften further in the coconut bath.
Stir in the chopped fresh herbs (dill, parsley, coriander), the lime juice, and most of the sliced red chilli. Simmer for a final 20 minutes with the lid on. The herbs will lose their bright green colour but will infuse the sauce with a deep, savoury flavour typical of Persian cooking.
Taste the curry. It should be rich and creamy but with a distinct sour kick from the lime. Add more salt or lime juice if needed. Serve hot, garnished with extra fresh herbs and the remaining chilli slices.

Chef's Tips

• The Chickpea Choice: While canned chickpeas are standard, we highly recommend using jarred chickpeas (like the Bold Bean Co or Navarrico varieties we often stock). They have thin skins and a buttery texture that elevates this curry to restaurant quality.
• Make it Ahead: As with most spiced stews, this dish tastes spectacular on day two. The fenugreek and lime have more time to penetrate the chickpeas.
• Serving Suggestion: Pair this with our Saffron Basmati Rice or a crisp Shirazi Salad for a complete Middle Eastern feast.