First Step: Prepare Ingredients and Sauté Aromatics Begin by heating 1.5 tablespoons of olive or coconut oil in a large pot or skillet over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and soft. Then, add 2 to 3 minced garlic cloves, cooking for another minute until fragrant.

Second Step: Cook Bell Pepper and Incorporate Spices Add the red capsicum strips to the pot and cook for 2 minutes until slightly softened. Stir in 1 tablespoon paprika, 1 tablespoon cumin (or garam masala substitute), and 0.5 to 1 teaspoon cayenne pepper if using. Toast the spices for about 1 minute to release their aromatic oils, stirring frequently to avoid burning.

Third Step: Add Tomatoes and Chickpeas Pour in 400 ml crushed tomatoes, cooking the mixture down for 5 to 7 minutes until it thickens slightly. Add the drained and rinsed chickpeas, stirring to coat them evenly with the spice-tomato sauce.

Fourth Step: Pour Coconut Milk and Broth, Simmer Mix in 400 ml full-fat coconut milk and 1 cup low sodium chicken or vegetable stock. Stir well and bring the curry to a simmer. Reduce heat to medium-low, cover loosely, and gently simmer for 12 to 15 minutes until the sauce thickens and turns a rich orangey red color.

Fifth Step: Add Greens and Seasonings Stir in 50 g baby spinach or kale leaves and cook until just wilted. Remove the pot from heat and add 3 tablespoons chopped coriander and 1 tablespoon lime juice. Adjust seasoning with salt and more lime juice as necessary for a balanced flavor.

Final Step: Serve Your Brazilian Chickpea Curry Serve the brazilian chickpea curry hot over your choice of base, such as fluffy rice, creamy mashed potatoes, couscous, cauliflower rice, or polenta. Optionally garnish with lime wedges and a dollop of yogurt or sour cream for creaminess and to balance the spices.