Thai peanut chickpeas with vegetables
Chickpeas and crunchy vegetables in a creamy, sweet-savory coconut peanut sauce with lime and a little curry heat, spooned over rice and topped with crushed peanuts.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.25 a serving
- 780 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Thai red curry paste (optional)
- 1 can light coconut milk
- ⅓ cup peanut butter
- 2 tbsp gluten-free tamari
- 2 cans chickpeas, drained and rinsed
- 3 cups frozen stir-fry vegetables
- 1 lime, halved
- 2 tbsp peanuts, chopped
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2¼ cups water
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
Each serving has about 780 calories, 27 g protein, 106 g carbs and 29 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the rice, water and salt in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Heat the oil in a large over medium heat. Add the garlic, ginger and curry paste and cook 1 minute, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Dolly’s tip: The curry paste adds gentle heat. Leave it out for a completely mild version.in the coconut milk, peanut butter, tamari and brown sugar until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heat
Dolly’s tip: The peanut butter looks lumpy at first. Keep whisking over the heat and it melts right in.Add the chickpeas and frozen vegetables and 6 to 8 minutes, stirring, until the vegetables are hot and and the sauce has .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 7 min
Squeeze in half the lime and taste. Add more tamari or lime if it needs it.
Spoon over the rice and top with peanuts, cilantro and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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