Thai Curried Chickpeas with Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) canned chickpeas (almost 2 cans) |
2 tablespoon(s) red thai curry paste |
1 medium onion chopped |
4-5 clove(s) garlic minced |
2 teaspoon(s) tamari sauce |
1 medium tomato, diced (or 1 tbs tomato paste) |
1/2 lime juiced |
1 tablespoon(s) canola or other vegetable oil |
3/4 cup(s) light coconut milk |
10-15 basil leaves or cilantro |
Directions:
1. Thai Curried Chickpeas
2. Heat the oil in a skillet and add the onions. Stir-fry until they brown.
3. Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.
4. Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.
5. When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.
6. Add the remaining 1 tbsp of red curry paste and stir in.
7. Check if you need salt. Add the basil leaves and turn off the heat.
8. Lynn's notes: This is delicious but a few tinkerings might make it even better..
9. I made it with ~1 TBS red curry paste instead of 2 since it can be very hot but next time try it with more, adding slowly.
10. I used a whole can of coconut milk, and would try it with a little less. I had no tomato and used tomato paste which was fine. Extra onion would work fine. I also probably had a little more lime in mine.
11. You can serve it over rice.
12. Thai Coconut Rice
13. Ingredients
14. /2 cups long-grain rice like Jasmine or Basmati
15. /2 cups coconut milk + 1 1/2 cups water
16. Salt to taste
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