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bean-recipe-panang-inspired-chickpeas-boldbeanco

Rated 4.3 by 55 users.

Thai Red Chickpea Curry

BIG FLAVOUR, VERY LITTLE EFFORT. A few simple, crackin' quality ingredients and you've got yourself a meal that tastes like you've spent hours making it, but really, takes no time at all! Any Thai curry paste will work here - Red, Penang, Green - whatever takes your fancy. It's also entirely plant-based!

Feeds: 3

Takes: 25 minutes

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Ingredients

1 jar Queen Chickpeas - with their bean stock

1 tbsp neutral oil such as rapeseed or vegetable oil

2 garlic cloves, finely grated

1 tbsp ginger, finely grated

2 heaped tbsp Thai red curry paste (Penang or Thai Green will also work well)

1 x 400ml tin full fat coconut milk

70g spinach

1 tsp soy sauce or tamari

Juice of ½ lime, plus wedges to serve

A small bunch of thai basil (optional)

10g fresh coriander, for garnish

Roasted peanuts, for garnish

2 fresh red chillis, thinly sliced (optional - for garnish)

White rice, to serve (optional)

Shop The Recipe

Queen Chickpeas

570g / Bold Pack (6) $44.00

Directions

1

Heat the oil in a large pan over a medium heat. Add the garlic and ginger and cook for 2 minutes, before adding in the curry paste. Stir to combine and let is sizzle for 2 minutes.

2

Pour in the coconut milk, bring to a boil then reduce to a summer.

3

Add the chickpeas with their liquid and the spinach and cook for a couple of minutes until it starts to wilt. Add any extra greens here too. Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and is looking creamy. Squeeze in the juice of ½ lime and season with 1 tsp of soy sauce, or to taste. Remove from the heat and stir through the fresh thai basil.

4

Spoon the curry into bowls, top with roasted peanuts, fresh coriander and sliced chilli - if you like the heat. Serve with rice for something heartier.

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