These Spicy Thai Chickpeas with Coconut, Lemongrass, and Sweet Basil are a burst of vibrant flavors in every bite. Creamy coconut milk combines with aromatic lemongrass, spicy Thai red curry paste, and tangy lime juice to create a rich and flavorful sauce that coats tender chickpeas. Fresh cherry tomatoes add a pop of color and sweetness, while fragrant basil leaves lend a refreshing herbal note. Serve over rice for a satisfying and nourishing meal that's sure to impress!
Ingredients: 2 cans chickpeas, drained and rinsed. 1 can coconut milk. 2 stalks lemongrass, outer layers removed and finely chopped. 3 tablespoons Thai red curry paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 2 cloves garlic, minced. 1 red chili, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves. Salt and pepper to taste. Cooked rice, for serving.
Instructions: Add the soy sauce, maple syrup, garlic, chili, lemongrass, red curry paste, and heat the pan over medium-low heat. Whisk in the coconut milk. Give it a good stir, then let it cook for 5 minutes. Put the cherry tomatoes and chickpeas in the pan. For an even coat, stir the sauce around. Keep cooking for another 10 to 15 minutes, or until the sauce gets a little thicker and the chickpeas are warm all the way through. Add pepper and salt to taste. Add the fresh basil leaves right before you serve. Put the Thai chickpeas with a lot of heat on top of cooked rice. If you want, you can add extra basil leaves and sliced chili as a garnish. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
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