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  • 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

Ingredients

  • 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

Instructions

  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)
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Kevin2 months ago
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What kind of onion – green?

Monica2 months ago
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what can I use in place of the coconut milk, high cholesterol

Su Franklin2 months ago
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Try almond milk with some coconut flavoring.

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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.

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