Thai Curried Chickpeas

Recipe by
Total Time:
5-6 hours
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
4

Ingredients

  • 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.