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.