Thai Chickpeas Recipes
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
- Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
- Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
THAI CHICKPEAS
A one-pot main dish that is vegan and my family loves. Originally it came from a vegetarian pressure cooker cookbook but I have added some extra ingredients for more flavor. Best served over rice (brown is what I use) also prepared in the pressure cooker and flavored with orange juice (instead of some of the water), cinnamon, cardamom (ground or pods), and curry powder. Just add a green side dish for a complete meal.
Provided by smcneely
Categories Curries
Time 50m
Yield 8-10 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Soak the chickpeas overnight or use the "quick soak" method (boil the chickpeas 2 minutes, then soak for 2 hours).
- Drain and rinse the chickpeas. In the pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder, curry paste, ginger, and coriander.
- Lock the lid in place. Over high heat, bring to high pressure and cook for 18 minutes. Allow the pressure to come down naturally. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace but not lock the lid and simmer until the chickpeas are done.
- Add the basil, prunes, and soy sauce (if desired) to taste as you break up the sweet potatoes and stir to create a thick sauce.
Nutrition Facts : Calories 164.1, Fat 1, SaturatedFat 0.1, Sodium 203.9, Carbohydrate 36.7, Fiber 6, Sugar 10.4, Protein 4.4
CHICKPEAS WITH THAI CHILIES
Provided by Marlena Spieler
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a pan or wok over medium high heat until just smoking. Add chilies and stir-fry for a minute or two or until they start to brown and puff. Do not let them burn.
- Immediately add chickpeas and cook until they heat through, about 7 minutes, stirring occasionally. Put in bowl, pick out chilies and discard them, and sprinkle with cumin.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 3332 milligrams, Sugar 11 grams, TransFat 0 grams
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