Thai Red Curry Chickpeas:
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and diced
- 28 ounces chickpeas drained and rinsed
- 3 cups vegetable stock
- 1 teaspoon crushed red pepper more or less to taste
- 1 teaspoon garlic powder or 5 cloves minced garlic
- 3 tablespoons red curry paste
- 15 ounce can fire-roasted diced tomatoes
- 15 ounce can coconut cream divided
- Salt and pepper to taste
Cauliflower Rice
- 16 ounces cauliflower rice
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
Start the Red Curry Chickpeas:
Heat the neutral cooking oil in a large pot over medium-high heat. Add the diced onion and cook, stirring regularly, for 5-7 minutes until it begins to brown and soften.
Add the chickpeas to the pot and season with salt and pepper. Cook for 5 minutes more.
Pour in the vegetable stock and season with crushed red pepper and garlic powder. Bring to a boil and then reduce heat and simmer for 10 minutes until the liquid has reduced slightly.
Finish Cooking the Red Curry Chickpeas:
Prepare the Cauliflower Rice:
Melt the butter in a wide skillet over medium-high heat. Once melted and frothy, add the cauliflower rice and season with paprika, salt, and pepper. Cook, stirring regularly, for 6-8 minutes until the cauliflower rice begins to brown around the edges. Turn off the heat.
Calories: 481kcal | Carbohydrates: 67g | Protein: 24g | Fat: 15g | Sodium: 161mg | Fiber: 19g | Sugar: 14g | Vitamin C: 60mg