Thai Coconut Curry Chickpeas

$To make Thai Coconut Curry Chickpeas, gather these items: - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, sliced - 1 tablespoon red curry paste - 1 can (14 oz) coconut milk - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon brown sugar - 1 cup baby spinach - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste You can spice up your dish with these extras: - 1 tablespoon lime juice - 1 teaspoon turmeric for color and health - Sliced jalapeños for heat - Chopped green onions for crunch These ingredients can boost the taste and make your meal more exciting. If you can't find some items, here are swaps: - Use olive oil if you don't have coconut oil. - Swap red curry paste for yellow or green curry paste. - If you don't like chickpeas, try lentils or tofu. - Use coconut cream instead of coconut milk for a richer taste. These substitutions will keep the dish tasty while catering to your needs. First, gather all your ingredients. You need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, sliced - 1 tablespoon red curry paste - 1 can (14 oz) coconut milk - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon brown sugar - 1 cup baby spinach - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste 1. Heat the coconut oil in a large skillet over medium heat. 2. Add the chopped onion and sauté for 3-4 minutes until it turns translucent. 3. Toss in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant. 4. Add the sliced red bell pepper and cook for 3-4 minutes until it softens. 5. Stir in the red curry paste and cook for 1 minute to enhance its flavor. 6. Pour in the coconut milk, soy sauce, and brown sugar. Mix well to combine. 7. Add the drained chickpeas. Bring the mixture to a gentle simmer. Cook for 10-15 minutes to thicken the sauce. 8. Once thickened, stir in the baby spinach. Season with salt and pepper to taste. Cook for an extra 2-3 minutes until the spinach wilts. Serve the curry hot. Garnish with fresh cilantro. Add lime wedges on the side for squeezing over the dish. This adds a bright flavor that pairs well with the rich curry. Enjoy your meal with rice or flatbread for a complete experience. To cook chickpeas well, start with canned ones for ease. Rinse them to remove extra salt. If you use dried chickpeas, soak them overnight. This step helps them cook faster. Cook the soaked chickpeas in boiling water for about one hour. This method makes them soft and creamy. For the right thickness in your curry, let it simmer. After adding the coconut milk, let it cook on low heat. Stir occasionally to avoid sticking. The curry will thicken as it cooks. If you want it thicker, mash some chickpeas while cooking. This adds body without changing the taste. Want to boost flavors? Try adding fresh lime juice for brightness. A dash of fish sauce can deepen the taste, too. For heat, add chopped jalapeños or red pepper flakes. Fresh herbs like basil or mint can add a nice twist. You can also mix in other veggies like carrots or peas for added nutrition. {{image_2}} You can easily make this dish vegan and gluten-free. Use tamari instead of soy sauce for a gluten-free option. All the other ingredients are already vegan. If you want a creamier sauce, use full-fat coconut milk. This adds rich flavor without any dairy. Chickpeas are great, but you can add more protein. Tofu works well. Press and cube firm tofu, then sauté it with the onion. You can also add cooked lentils or shredded chicken. These options add texture and heartiness to the curry. Adjusting the spice level is easy. If you like it hot, add more red curry paste. You can also toss in chopped fresh chili peppers. For a milder taste, use less curry paste or skip it altogether. Taste as you go to find your perfect balance. After you enjoy your Thai Coconut Curry Chickpeas, store any leftovers. Use an airtight container. Place the cooled curry in the container and seal it tight. This method keeps the flavors fresh. Store the dish in the fridge for up to three days. You can freeze this curry for longer storage. Let it cool completely first. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. Seal it well and label the container with the date. You can freeze the curry for up to three months. Reheating is easy! For the best taste, use a skillet over medium heat. Stir the curry gently until it's hot. If the sauce is too thick, add a splash of water or coconut milk. You can also microwave it in a safe dish. Heat in short intervals to avoid overcooking. Enjoy your meal again with fresh cilantro and lime! You can use almond milk or soy milk if you need a swap. These options give a different taste but still work. If you want creaminess, try cashew cream. It adds a nice texture. For a richer flavor, mix equal parts of yogurt and water. This makes a good base for the curry. To add heat, include fresh chili peppers or red pepper flakes. You can mix in sliced jalapeños for a kick. If you want more depth, add extra red curry paste. Start with a small amount and taste as you go. This way, you can control the spice level just how you like it. Yes, you can use dried chickpeas. But you need to soak and cook them first. Soak them overnight in water. Then, boil them until soft. This usually takes about an hour. Once cooked, you can add them to the curry just like canned chickpeas. They will add a nice texture to your meal. This blog post covered all you need to know about making chickpea curry. We explored key ingredients, easy steps, and tips to get it just right. You can customize your dish with various spices and proteins to suit your taste. Remember to store leftovers properly and feel free to experiment with flavors. Chickpea curry is tasty, simple, and versatile. Enjoy cooking and sharing this dish with others.$

Discover the delightful flavors of Thai Coconut Curry Chickpeas with this easy and delicious recipe! Packed with protein-rich chickpeas and creamy coconut milk, this dish is perfect for a quick weeknight meal. Enjoy the aromatic blend of ginger, garlic, and red curry paste that will tantalize your taste buds. Ready in just 30 minutes, it's a healthy, vegan option the whole family will love. Click through to explore the full recipe and impress your dinner guests tonight!

Print Recipe Pin Recipe

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 tablespoon red curry paste

1 can (14 oz) coconut milk

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon brown sugar

1 cup baby spinach

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions

Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until translucent.

Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.

Stir in the sliced red bell pepper and cook for another 3-4 minutes until slightly softened.

Mix in the red curry paste, allowing it to cook for about 1 minute to enhance its flavor.

Pour in the coconut milk, soy sauce, and brown sugar; stir well to combine all ingredients.

Add the drained chickpeas, bringing the mixture to a gentle simmer. Cook for about 10-15 minutes, allowing the sauce to thicken slightly.

Once the curry has thickened, stir in the baby spinach and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach is wilted.

Serve the curry hot, garnished with fresh cilantro and alongside lime wedges for squeezing over.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4