Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 7 cups

Not sure what to do with those extra cans of chickpeas (aka garbanzo beans) in your pantry? This quick and healthy meal transforms them into a fragrant curry with spinach and red bell pepper. Green curry paste infuses the dish with Thai flair, while coconut milk adds luscious creaminess, which a bed of brown rice soaks up. But the best part of this recipe might be the garnishes: Sprinkle everything with freshly squeezed lime juice, cilantro, scallions, cashews, sliced Thai chiles, or any other toppings that delight your taste buds! 

For more inspiration, check out our Top 21 Healthy Chickpea Recipes.

Thai Green Curry Chickpeas with Spinach in a white bowl with a metal serving spoon


  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 2 cups refrigerated unsweetened coconut milk
  • 2 tablespoons Thai green curry paste
  • ¼ teaspoon red pepper flakes (optional)
  • 2 15-oz. cans no-salt-added chickpeas, drained
  • 2 cups thinly sliced fresh spinach
  • ¼ cup chopped fresh cilantro
  • 2 cups hot cooked brown rice
  • Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews


  1. In a large saucepan cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over rice. Top with desired garnishes.

Comments (3)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Kevin2 months ago
Do you want to report this comment as inappropriate?

What kind of onion – green?

Monica2 months ago
Do you want to report this comment as inappropriate?

what can I use in place of the coconut milk, high cholesterol

Su Franklin2 months ago
Do you want to report this comment as inappropriate?

Try almond milk with some coconut flavoring.

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

Thai Green Curry Chickpeas with Spinach in a white bowl with a metal serving spoon see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap