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In This Post: Everything You Need For Chickpea Curry
Chickpea Curry Video
Lindsay’s Notes
How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.
Curry Paste
This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.
Coconut Milk
Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!
Soy Sauce
We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!
Chickpeas
Just one can of chickpeas – my favorite easy plant-based protein.
Spinach
I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.
Cilantro
A sprinkling of cilantro finish everything off!
Rice
Heap this delicious mixture over a mound of fluffy rice, and that’s it! STEPH FOR PRESIDENT! This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, and maybe even a little elegant? hair toss even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level. I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is chef’s kiss SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.) With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.
5 from 73 reviews 1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice! If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.
If You Like This, You Should Try:
this very low-key and delicious 5-Ingredient Green Curry with sweet potatoes and tofu the Coconut Curry Salmon that inspired this recipe – just a bit more effort for a salty-sweet crust on the baked salmon that is wildly good these Harissa Chickpeas with Whipped Feta, honestly even if just for that whipped feta this fun Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta, which is one of my favorites for shaking up the weeknight dinner routine
