Thai Curried Chickpeas

Heat the oil in a skillet and add the onions. Stir-fry until they brown.

Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.

Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.

When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.

Add the remaining 1 tbsp of red curry paste and stir in.

Check if you need salt. Add the basil leaves and turn off the heat.

Lynn's notes: This is delicious but a few tinkerings might make it even better..

I made it with ~1 TBS red curry paste instead of 2 since it can be very hot but next time try it with more, adding slowly.

I used a whole can of coconut milk, and would try it with a little less. I had no tomato and used tomato paste which was fine. Extra onion would work fine. I also probably had a little more lime in mine.

You can serve it over rice.

Thai Coconut Rice

Ingredients

1 1/2 cups long-grain rice like Jasmine or Basmati

1 1/2 cups coconut milk + 1 1/2 cups water

Salt to taste