One-Pot Curried Chickpeas

Name: One-Pot Curried Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 onion, sliced); 0 pieces Kosher Salt (kosher salt); 2 tsp Ground Turmeric (2 teaspoons turmeric); 2 tsp Curry Powder (2 teaspoons curry powder); 1 tbsp Thai Red Curry Paste (1 to 3 tablespoons Thai red curry paste (see notes above) — up to 3); 1 cup Crushed Tomatoes (1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped); 1 can Coconut Milk (1 can (13.5 oz) unsweetened coconut milk); 1 tbsp Fish Sauce (1 tablespoon fish sauce, optional, see notes above) — optional; 2 tsp Brown Sugar (2 teaspoons brown sugar); 2 can Chickpeas (2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above); ½ cup Cilantro (1/2 cup cilantro, roughly chopped, or more or less to taste); 0 pieces Rice (cooked Basmati or Jasmine rice (or any rice you like), see notes above for my Instant Pot method)

A one-pot curried chickpea stew baked in the oven, with a rich, flavorful sauce of coconut milk, tomatoes, and spices, served over rice.

50 minAmerican

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Olive Oil1 tbsp · 1 tablespoon olive oil
Yellow Onion1 piece · 1 onion, sliced
Kosher Salt0 pieces · kosher salt
Ground Turmeric2 tsp · 2 teaspoons turmeric
Curry Powder2 tsp · 2 teaspoons curry powder
Thai Red Curry Paste1 tbsp · 1 to 3 tablespoons Thai red curry paste (see notes above) — up to 3
Crushed Tomatoes1 cup · 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped
Coconut Milk1 can · 1 can (13.5 oz) unsweetened coconut milk
Fish Sauce1 tbsp · 1 tablespoon fish sauce, optional, see notes above · optional
Brown Sugar2 tsp · 2 teaspoons brown sugar
Chickpeas2 can · 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above
Cilantro½ cup · 1/2 cup cilantro, roughly chopped, or more or less to taste
Rice0 pieces · cooked Basmati or Jasmine rice (or any rice you like), see notes above for my Instant Pot method

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Steps

1Heat oven to 400ºF.
2In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
3Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until the onions are coated in the spices, about a minute. Add the crushed tomatoes and stir to combine. (If you are using fresh tomatoes, cook until they just begin to soften, about a minute.) Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce (or coconut aminos) and brown sugar to the pan and whisk to combine. At this point, I’ve been adding 1/2 teaspoon kosher salt, but you may need more or less to taste depending on if you are using the fish sauce and the brand of curry paste you are using. I suggest bringing the mixture to a simmer, tasting it, then adding salt to taste. You can always add more at the end, too.
4Add the chickpeas and bring to a simmer. Transfer the pan to the oven uncovered and cook for 35 to 40 minutes — the liquid will reduce considerably but depending on how saucy you want it, you may want to cook it for more or less time. Note: If you make this ahead, you will need to add more water upon reheating.
5Add cilantro and stir. Taste. Adjust with salt to taste. Spoon rice into bowls. Top with the chickpeas and sauce, and serve immediately.