Coconut Chickpea Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups jasmine rice, raw
02 -
2–3 cups spinach, chopped up
03 -
1 1/2 tablespoons soy sauce
04 -
1 tablespoon avocado oil
05 -
1 1/2 tablespoons red curry paste
06 -
1 tablespoon brown sugar (adjust to taste)
07 -
2 garlic cloves, minced
08 -
1/2 cup cilantro, diced
09 -
1 can (14-ounce) full-fat coconut milk
10 -
1 can (14-ounce) chickpeas, rinsed and drained
# Instructions:
01 -
Follow the package instructions to prepare your rice.
02 -
Warm up the avocado oil over medium heat. Toss in the garlic and curry paste; stir around until soft and fragrant, about a minute or two.
03 -
Mix in the coconut milk, soy sauce, and brown sugar. Let it gently simmer until slightly thickened.
04 -
Throw in the chickpeas, chopped spinach, and cilantro. Cook until the spinach softens and the chickpeas are warmed up. If you’d like, mash the chickpeas just a bit with a spoon to switch things up.
05 -
Give it a taste and tweak if needed. You can add lime juice, ginger, or lemongrass for a kick. Plate it over rice and, if you like, add chili crisp or a pickled cucumber salad. Sprinkle some extra cilantro if that’s your thing.
# Notes:
01 -
Mash the chickpeas slightly if you’d like a creamier dish
02 -
Best results come with Thai Kitchen or Maesri curry paste
03 -
Try adding lime, ginger, or lemongrass for bold flavors