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–+ servings

Creamy Thai Coconut Chickpeas

A warm and creamy dish packed with flavor and nutrients, perfect for busy weeknights or leisurely Sundays.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegetarian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice Fresh lime juice is recommended
  • 1 large bell pepper, sliced
  • 1 cup spinach
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish Fresh cilantro

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the minced garlic and slices of bell pepper, sautéing until the bell pepper is tender, about 4 to 5 minutes.
  3. Stir in the chickpeas and cook for a few minutes to allow their flavors to meld.
  4. Add the red curry paste, coconut milk, soy sauce, and lime juice. Mix everything well.
  5. Bring the mixture to a gentle simmer and let it cook for about 10 to 15 minutes, allowing all those delicious flavors to come together.
  6. Fold in the spinach, cooking just until it wilts.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 12gFat: 18gSaturated Fat: 12gSodium: 500mgFiber: 10gSugar: 5g

Notes

For variations, you can add cubed sweet potatoes, use kale instead of spinach, or swap chickpeas with cooked lentils or tofu for a different protein source.

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