This spicy vegetarian green curry chickpeas recipe is a great midweek dinner that is both spicy and rich. Served over white rice, it’s a filling meal you can whip up in about 45 minutes! You’ll love this spicy chickpeas recipe!
While this may not be an authentic Thai green curry recipe, it’s a great riff that tastes so delicious. It’s perfect for a weeknight meal!
This recipe for green curry chickpeas is made with just a few key ingredients:
- Aromatics and vegetables like onion, shiitake mushrooms, garlic, and extra jalapeño or Thai green chilies if you like it extra spicy
- Canned chickpeas
- Prepared green curry paste (I love Maesri brand–it’s vegetarian!)
- Water and coconut milk
- Minced spinach and cilantro
I serve this green curry over rice, but try it with cooked rice noodles or add a bit of extra water and coconut milk along with some diced sweet potato and enjoy it as a warming and hearty soup!
How to make this spicy vegetarian green curry chickpeas:
This recipe is a breeze to whip up
First, cook your onions and then add shiitake mushrooms to allow them to brown up a bit. Next, add the remaining aromatics and let them sizzle for 1 minute.
From there, add the green curry paste and let it sizzle in the hot skillet briefly. Stir in water or stock and bring to a boil.
Add the chickpeas and then reduce heat and simmer for 30 minutes.
To finish the dish, simply stir in spinach, cilantro, and then add coconut cream and let it bubble until the spinach is bright green.
That’s it! Just a few ingredients and a few steps stand between you and a delicious, spicy, and flavorful green curry chickpea dinner!
Looking for more vegetarian recipes? Check my archives!
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Spicy Vegetarian Green Curry Chickpeas
- Wide pot
- 1 tablespoon neutral oil plus more if needed
- 1 yellow onion peeled and sliced into half-moons
- 5 ounces shiitake mushroom caps thinly sliced
- 6 cloves garlic peeled and minced
- 1 jalapeño or Thai green chili trimmed and minced, optional
- 4 ounce can green curry paste
- 4 cups water or stock
- 1 tablespoon brown sugar
- 2 15- ounce cans chickpeas drained and rinsed
- 5 ounces spinach roughly chopped
- ½ cup fresh cilantro leaves roughly chopped
- 7 ounce can coconut cream
- Salt to taste
- Cooked jasmine rice
- Thai basil leaves optional
- Lime wedges optional
Cook the onions:
- Heat oil in a wide pot over medium heat. Add the yellow onion and cook briefly until it just begins to sweat. Add the shiitake mushrooms and cook for 10 minutes, stirring regularly, until the mushrooms and onions just begin to turn golden brown.
Add the aromatics:
- Add the garlic and jalapeño (if using) and cook for 1 minute.
Sizzle the curry paste:
- Add the curry paste to the vegetables and use your spoon to lightly mash it into the hot skillet. Cook for 1 minute.
Simmer the chickpeas:
- Pour the water into the paste and stir to incorporate. Bring to a boil and season liberally with salt. Add the brown sugar and the chickpeas. Reduce heat and simmer, uncovered, for 30 minutes until the broth reduces down. Taste and season again to your preferences.
Cook the greens:
- Stir the spinach and cilantro into the broth and cook for 1-3 minutes.
Finish the green curry chickpeas:
- Add the coconut cream and cook for an additional 5 minutes. Taste and season again to your preferences. Turn off the heat.
- Serve the green curry chickpeas with cooked jasmine rice. Garnish with a lime wedge and Thai basil, if desired. Enjoy!