Creamy Thai Coconut Chickpeas

In the realm of plant-based cuisine, few dishes rival the delightful combination of flavors and nutrition found in Coconut Chickpeas Delight. This recipe is a testament to the magic that happens when creamy coconut milk meets the hearty goodness of chickpeas. Not only is it a feast for the palate, but it also caters to those seeking a wholesome meal that is both satisfying and nourishing. Whether you're a seasoned vegan, a busy professional in need of a quick and nutritious dinner, or simply an adventurous home cook looking to explore new culinary horizons, Coconut Chickpeas Delight offers a perfect balance of comfort and health.

Discover the deliciousness of Coconut Chickpeas Delight, a plant-based meal that combines creamy coconut milk with hearty chickpeas for a nutritious and satisfying dish. Infused with aromatic spices and fresh vegetables, this recipe is perfect for everyone, whether you're a vegan, busy professional, or adventurous home cook. Serve it over rice or quinoa for a wholesome meal bursting with flavor, color, and nutrition that will delight your palate and nourish your body.

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) full-fat coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 cup fresh spinach (or kale)

1 teaspoon brown sugar

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice or quinoa (for serving)

Instructions

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

Add Curry Paste: Stir in the red curry paste and cook for another minute, allowing the flavors to meld together. Be careful not to burn the paste.

Incorporate Chickpeas: Add the drained chickpeas to the skillet, mixing well to coat them in the curry paste mixture.

Pour in Coconut Milk: Slowly add the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Season: Add the soy sauce, lime juice, and brown sugar to the skillet. Stir well and let it simmer for about 10 minutes, allowing the sauce to thicken slightly.

Add Greens: Gently fold in the fresh spinach (or kale) and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.

Serve: Serve the creamy coconut chickpeas over cooked jasmine rice or quinoa. Garnish with fresh cilantro for an added burst of flavor.

Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings