Thai-Style Curried Chickpeas
Get ready to fall head over heels for these Thai-style curried chickpeas! With the bold flavors of red curry paste, creamy coconut milk, and a mix of fresh veggies, this chickpea curry is the real deal. It’s quick, easy, and guaranteed to be a hit at any dinner table!
Servings: 4 servings
Ingredients
- 1 Tbsp oil 15 mL
- 1 red bell pepper sliced
- 1 medium white onion diced, about 1 cup
- 2 cloves garlic minced
- 1 to 3 Tbsp Thai red curry paste amount depending on your spice tolerance
- 1 13-oz can coconut milk 400 g
- 1 15-oz can crushed tomatoes 425 g
- 2 15-oz cans chickpeas drained
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce 15 mL
- 2 cups fresh spinach or about 2 handfuls
- ½ cup chopped cilantro
- To serve: jasmine rice
Instructions
- Rice: If serving with rice, start cooking that now.
- Flavor Base: Heat 1 Tbsp oil in a large pan over medium heat. Add 1 red bell pepper (sliced) and 1 medium white onion (diced), cooking until soft and fragrant, about 5 minutes. Stir in 2 cloves garlic (minced) and 1 to 3 Tbsp Thai red curry paste, and continue cooking for 2 minutes.
- Fillings: Stir in 1 13-oz can coconut milk, 1 15-oz can crushed tomatoes, 2 15-oz cans chickpeas, 1 Tbsp brown sugar, and 1 Tbsp soy sauce. Bring to a gentle simmer and let cook, uncovered, for 15 to 20 minutes. It will be thick and fragrant when finished.
- Finish: Stir in 2 cups fresh spinach and ½ cup chopped cilantro, stirring until spinach wilts down.
- Serve warm with rice!
Video
Notes
To adjust the spice level, add more or less Thai red curry paste. Start with 1 tablespoon for a mild curry and increase up to 3 (or even 4) tablespoons if you like spice. You can also add a pinch of chili flakes!
Nutrition
Serving: 1serving (without rice) | Calories: 520kcal | Carbohydrates: 61.1g | Protein: 13.6g | Fat: 26.5g | Saturated Fat: 17.9g | Cholesterol: 0mg | Sodium: 1301mg | Potassium: 716mg | Fiber: 13g | Sugar: 12.3g | Calcium: 130mg | Iron: 6mg
