One-Pot Curried Chickpeas | Recipe Cart

Name: One-Pot Curried Chickpeas | Recipe Cart
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; kosher salt; 2 teaspoons turmeric; 2 teaspoons curry powder; 1 to 3 tablespoons Thai red curry paste (see notes above); 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped; 1 can (13.5 oz) unsweetened coconut milk; 1 tablespoon fish sauce, optional, see notes above; 2 teaspoons brown sugar; 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above; 1/2 cup cilantro, roughly chopped, or more or less to taste; cooked Basmati or Jasmine rice (or any rice you like)

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This chickpea curry is an adaptation of this chicken curry recipe I learned to make while working at Fork in Philadelphia many years ago. In place of 8 bone-in

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Ingredients

1 tablespoon olive oil
1 onion, sliced
kosher salt
2 teaspoons turmeric
2 teaspoons curry powder
1 to 3 tablespoons Thai red curry paste (see notes above)
1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped
1 can (13.5 oz) unsweetened coconut milk
1 tablespoon fish sauce, optional, see notes above
2 teaspoons brown sugar
2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above
1/2 cup cilantro, roughly chopped, or more or less to taste
cooked Basmati or Jasmine rice (or any rice you like)