Hope McCarthyComment

Yellow Curry Chickpeas

Hope McCarthyComment
Yellow Curry Chickpeas

INGREDIENTS

  • 2 - 15 oz cans of chickpeas

  • 1 - 13.5 oz can of coconut milk

  • 1/2 cup yellow curry paste (see recipe in condiments)

  • 1 Tbsp brown sugar

  • 1 tsp fish sauce

  • 1 fresno chile, thinly sliced to garnish

  • Basil to garnish

INSTRUCTIONS

  1. In a deep sauteé pan on medium heat, whisk together coconut milk and yellow curry paste until combined.

  2. Stir in brown sugar and fish sauce.

  3. Add chickpeas and simmer for 15 minutes.

  4. Garnish with basil and chiles

Serve over rice as a main course or as a side. Great cold or room temp for lunch the next day!