Lunch & Dinner Recipes Tasty Treats

Coconut Curried Chickpeas

coconut-curried-chickpeas
The thought of roasting a chicken of barbecuing a steak still intimidates me to no end. But Thai food? That I can tackle. I know – logic at its best. This particular recipe for coconut curried chickpeas is one I stumbled upon years ago and have been making consistently ever since. It’s one of those guys I’ve been meaning to share with you forever. Well shame on me for taking so long! It’s a good one, I assure you. We make it bi-weekly around here and usually throw together enough to last us a few days (we’re lazy like that ;). It’s quite healthy, ridiculously flavourful and so easy you could essentially do it with your eyes closed.

coconut curried chickpeas DSC_0081

Read on for the recipe!

Thai Coconut Curried Chickpeas
Serves 8
An inexpensive, easy, super delicious, one-pot weeknight meal.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
319 calories
45 g
0 g
13 g
8 g
9 g
162 g
142 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
162g
Servings
8
Amount Per Serving
Calories 319
Calories from Fat 107
% Daily Value *
Total Fat 13g
20%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 142mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 5g
21%
Sugars 6g
Protein 8g
Vitamin A
5%
Vitamin C
10%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE COCONUT RICE
  2. 1 Tbsp coconut oil
  3. 1 cup long grain white rice
  4. 1 cup unsweetened coconut milk
  5. 1 cup water
  6. salt, to taste
  7. FOR THE CURRY
  8. 1 Tbsp olive oil
  9. 1 yellow onion
  10. 4 garlic cloves, minced
  11. 2 tbsp Thai red curry paste
  12. 1 cup cooked chickpeas
  13. 2 tsp soy sauce
  14. 1 medium tomato, diced
  15. juice from half a lime
  16. 1 Tbsp honey
  17. 1/4 cup unsweetened coconut milk
  18. cilantro, chopped
Instructions
  1. FOR THE COCONUT RICE
  2. Warm oil in medium sauce pan. Add rice and stir 2 minutes or s.
  3. Pour in coconut milk, water and add salt.
  4. Bring to a boil and then cover. Reduce heat and simmer for 10-15 minutes until liquid is absorbed.
  5. When finished, fluff with a fork.
  6. FOR THE CURRY
  7. Warm olive oil in a large frying pan. Add onions and cook until transluscent, 3-4 minutes. Add garlic and half of the curry paste and stir.
  8. Add chickpeas, soy sauce, honey and tomato. Squeeze in the juice from half the lime and stir.
  9. Add water or vegetable stock if the mixture becomes dry. Bring to a boil.
  10. Reduce heat and add coconut milk, remaining red curry paste and cilantro and cook until warmed through.
  11. Serve atop rice!
Adapted from Megg Salad
beta
calories
319
fat
13g
protein
8g
carbs
45g
more
Adapted from Megg Salad
lark & linen http://www.jacquelynclark.com/
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