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.

Read on for the recipe!

Thai Coconut Curried Chickpeas

2014-09-25 15:10:30

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.

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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!

By Lark & Linen

Adapted from Megg Salad

beta

calories

319

fat

13g

protein

8g

carbs

45g

more

Adapted from Megg Salad

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/