Thai Chickpea Curry


1 can chickpeas, soaked and drained

1 small onion, sliced

3-4 garlic cloves, chopped

1 cup bell peppers, chopped

1 cup mushrooms, chopped

1/2 cup edamame

1-2 tsp red curry paste

1 can sweetened coconut milk

Cayenne pepper to taste

Vegetable broth


  1. Heat a cast iron pan and add 1/4 cup broth and sauce your veggies with garlic, onion and red Thai curry until fragrant.
  2. Add your chickpeas and sauce for a few more minutes until half cooked.
  3. Add salt and coconut milk and let the curry slowly simmer to absorb the taste
  4. Serve with a side of rice
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