Go Back
In recent years, the shift towards plant-based diets has gained remarkable traction, driven by a growing awareness of health benefits, environmental sustainability, and ethical considerations. More and more people are exploring vegan and vegetarian options, seeking dishes that not only nourish the body but also delight the palate. Among the myriad of options available, the Creamy Thai Coconut Chickpeas Delight stands out as a delectable, easy-to-make recipe that perfectly encapsulates rich flavors while being entirely plant-based.

Creamy Thai Coconut Chickpeas

Discover the Creamy Thai Coconut Chickpeas Delight, a delicious vegan recipe that combines rich coconut milk, hearty chickpeas, and vibrant veggies for a satisfying meal. This dish is easy to prepare and perfect for all dietary preferences. With its balance of flavors from red curry paste, lime juice, and fresh greens, it promises an aromatic and comforting dining experience. Get ready to enjoy a flavorful journey into plant-based cooking that’s both nutritious and delightful!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste (adjust for spice preference)

1 tablespoon soy sauce or tamari

1 tablespoon brown sugar or coconut sugar

1 tablespoon lime juice

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 tablespoon vegetable oil

1 bell pepper (any color), sliced

1 cup cherry tomatoes, halved

1 cup fresh spinach or kale

Fresh cilantro and lime wedges for garnish

Cooked rice or quinoa for serving

Instructions
 

Sauté Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger, and sauté for about 1-2 minutes until fragrant.

    Cook Vegetables: Add the sliced bell pepper and cherry tomatoes to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the bell pepper is tender and the tomatoes start to soften.

      Incorporate Chickpeas: Stir in the drained chickpeas, making sure they’re mixed well with the vegetables. Cook for another 2 minutes.

        Make the Sauce: In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice until well combined. Pour this mixture over the chickpeas and vegetables in the skillet.

          Simmer: Reduce the heat to low and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally until the sauce thickens.

            Add Greens: Fold in the fresh spinach or kale during the last 2-3 minutes of cooking, allowing it to wilt but retain its vibrant color.

              Serve: Once cooked, remove from heat. Serve the creamy chickpeas over a bed of cooked rice or quinoa. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4