Thai Curried Chickpeas

Recipe by
Total Time:
5-6 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - Dried chickpeas,
  • 2 tbsp - Red Thai curry paste
  • 1 - Medium onion, chopped
  • 4-5 cloves - Garlic, minced
  • 1/4 cup - Coconut milk
  • 2 tsp - Tamari sauce or soy sauce
  • 1 - Medium tomato, diced
  • Juice of half a lime
  • 1 tbsp - Sugar
  • 10-15 - Basil leaves, cut into strips (other options- cilantro/coriander)
  • 1 tbsp - Canola or other vegetable oil
  • Thai Red Curry Paste:
  • 1/2 onion, diced
  • 3 red chillies
  • 1-inch piece of galangal, sliced thinly (use ginger as a substitute)
  • 1 stalk of lemongrass
  • 1 tbsp lime juice + zest of one lime
  • 1 tbsp Thai hot sauce, like Sriracha
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground black or white pepper
  • 2 tbsp tamari or soy sauce
  • 1 tsp sugar
  • Up to 1/4 cup of canola or other flavourless vegetable oil

How to Make Thai Curried Chickpeas

  • Soak the chickpeas for a few hours and then cooked until tender.
  • Heat oil in a skillet, add onions stir fry until they brown.
  • Add garlic and 1 tbsp of the red curry paste.
  • Stir until the paste has dissolved into the oil.
  • Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes.
  • If the mixture is dry, add about 1/2 cup of water.
  • When it comes to a boil, turn down the heat and simmer for another 2-3 minutes.
  • Add the coconut milk and warm through without bringing to a boil.
  • Add the remaining 1 tbsp of red curry paste and stir in.
  • Check if you need salt.
  • Add the basil leaves and turn off the heat.
  • Thai Red Curry Paste:
  • Put all the ingredients in the grinder, but add just enough oil to keep the blades moving.
  • Add the rest of the oil if needed, to make a fairly smooth paste.
  • Recipe courtesy: Holy Cow Vegan.