Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon ground coriander
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 13-ounce can coconut milk (I used lite but you can use regular if you like)
  • 3 tablespoons Thai red curry paste
  • 1 15oz can chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • Rice, quinoa or naan for serving

Instruction

  • In a large skillet, heat the olive oil and onion over medium heat. Cook for 4 minutes, stirring frequently to prevent burning
  • Add the garlic, coriander, and ginger and continue to cook for 2 minutes, stirring frequently
  • Add the coconut milk and red curry paste and stir until mixed
  • Add the chickpeas and simmer for 7-8 minutes until the chickpeas are heated through. If you like your chickpeas softer, you can continue to cook for 3-4 minutes.
  • Add salt to taste and finish with lime juice
  • Serve with rice, quinoa, or naan if desired