Coconut cumin chilli spiced chickpeas with bulgur

This recipe made by the talented Consuelo @earthlytaste  make you travel! The mix of cumin and coco with a spicy touch gives an exceptional flavour to the meal! Moreover, it is easy and quick to do.


  • 400 grams canned chickpeas
  • 1 small onion
  • 1/2 a red pepper
  • 80 grams green peas
  • 1 small carrot
  • 1 tbsp. olive oil
  • 250 mililitres Ecomil sugar free coconut milk
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli powder
  • 1/8 tsp. turmeric
  • 1/8 tsp. ground cilantro
  • salt to taste
  • cooked bulgur to go with it
  • To garnish: fresh basil, roasted cashews, etc…



  1. Heat some oil in a sauce pan and add the onion, chopped into small bits.
  2. Sautee for 2-3 minutes and add chopped red pepper, carrot and peas.
  3. Sautee for 10 minutes and add the chickpeas, which should have been rinsed and drained previously.
  4. Add in the Ecomil coconut milk and the spices and sautee for 15-20 minutes or until sauce thickens and most liquid is absorbed.
  5. Serve chickpeas with bulgur, basil and cashews. Enjoy!


Thank you to Consuelo @earthlytaste for this delicious recipe!

More recipes in her blog: