Chickpea recipes
20 minutes
No-fuss chickpea-and-pea Thai coconut curry
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No-fuss chickpea-and-pea Thai coconut curry
6 generously
Easy
1 (if that)
20 minutes
Ingredients
- 2 T olive oil
- 6 garlic cloves, minced
- 4 T Woolworths red Thai curry paste (more if you’re not afraid of heat)
- 2 T brown sugar
- 2 x 400 ml cans coconut milk (the reduced-fat version also works well)
- 3 T soy sauce
- 2 x 400 g cans chickpeas in brine, drained and rinsed
- 500 g frozen garden peas
- 15 g fresh coriander, finely chopped (optional, not everyone is a fan of coriander)
- 100 g roasted and salted cashews (optional but always a yes for me)
- rice, for serving
- lime, for serving
Method
1. Heat the oil in a pan over a medium heat.Add the garlic and curry paste and sauté for 2 minutes. Add the sugar, coconut milk and soy sauce. Simmer for about 6 minutes until it thickens.
2. Add the chickpeas and simmer, stirring occasionally, for about 10 minutes. Lastly, add the peas and stir through for about 2 minutes.
3. Just before serving, add the chopped coriander and cashews. Serve with rice and squeeze over the lime. I’m a fan of Woolies’ fully cooked white basmati rice sachets, but you do you.
Production: Bianca Strydom
Photograph: Sadiqah Assur-ismail
Food assistant: Nadia Meyer