Curried Chickpeas
These curried chickpeas pack flavor without the spice. It’s a delicious, creamy vegan one-pot meal!
I adapted this recipe from Alexandra Cooks to include spinach, plus a few other alterations. Even though it’s not my children’s favorite, I make it often because it is easy and I love it so much. I hope you enjoy it as well!
I make it in my beloved dutch oven. This is the Thai red curry paste I use.
Yield: 4-6 Servings
Curried Chickpeas
These Curried Chickpeas pack in flavor without too much heat. It makes a delicious, creamy vegan meal!
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 1 T oil
- 1 onion, diced
- salt
- 2 t turmeric
- 2 t curry powder
- 1 1/2 T Thai red curry sauce (more or less to adjust heat)
- 1 - 1 1/2 cups either diced tomatoes, crushed tomatoes, or tomato sauce
- 1 can (13.5 oz) unsweetened coconut milk
- 1 T fish sauce (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed or 3 c cooked chickpeas
- 1-2 cups frozen chopped spinach or kale
- fresh chopped cilantro, optional
Instructions
- Heat oven to 400 degrees.
- In a large pan or dutch oven, heat the oil on high heat. Add the onion and sprinkle lightly with salt. Turn heat down to medium. Cook until softened, stirring occasionally.
- Add the tumeric, curry, and Thai red curry paste to the onions and stir well. Add the coocnut milk and fish sauce and stir to combine. Add 1/2 t salt.
- Add chickpeas and bring to a simmer. Transfer to the oven and bake uncovered for 35-40 minutes, depending on how saucy you want it.
- Remove from oven and stir in the spinach or kale. Taste and add salt if needed.
- Serve over rice. Top with cilantro if desired.
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