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Thai Curried Chickpeas Recipe

Thai Curried Chickpeas is a popular Thai Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Thai Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

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


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