I am obsessed with One Pan Thai-Inspired Curry Chickpeas for an easy, flavorful, delicious dinner! They’re made in one pan, clean up is a breeze, and you can serve them with coconut rice, pita or naan, bread, or potatoes. Try One Pot Nourish Pot, Iron-Rich Lentil Soup, or Golden Girl Curry next!
Why I Love This Recipe
- One Pan: No messes or extensive clean-up is needed to make a delicious batch of Thai-inspired curry chickpeas. I love a one pan recipe for ease and simplicity!
- Customizable: You can serve One Pan Thai-Inspired Curry Chickpeas however you’d like or make them alone as a side dish!
- Leftover Friendly: These curry chickpeas make delicious leftovers. Reheat them the next day(s) and enjoy again and again!
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Notes on Ingredients
- Chickpeas: You will need two cans of chickpeas. Drain and rinse them well before using.
- Coconut Milk: Use full-fat canned coconut milk to make the dish extra creamy.
- Thai Red Curry Paste: You can find Thai Red Curry Paste in the international section of your grocery store.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make One Pan Thai-Inspired Curry Chickpeas?
- Sauté onion in olive oil on medium heat until translucent.
- Then, add coconut milk, Thai red curry paste, tomato paste, vegetable broth, salt and pepper.
- Whisk well until combined.
- Add in the chickpeas and stir. Simmer for 7 minutes then garnish and serve.
- Serve with crusty bread, pita, or rice.
- Step 1: First, sauté the onions in olive oil on medium heat until translucent.
- Step 2: Next, add the tomato paste, red curry paste, coconut milk, vegetable broth, salt and pepper.
- Step 3: Whisk well to combine.
- Step 4: Then, add the chickpeas.
- Step 5: Simmer on medium-low heat for 7 minutes to let everything cook through and flavors deepen.
- Step 6: Lastly, garnish with fresh cilantro, coconut cream, and fresh lime. Serve with bread, naan, or rice and enjoy!
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Commonly Asked Questions
I like to serve them with my turmeric coconut rice, pita or naan bread, sourdough bread, or roasted potatoes. A lighter option that also works is cauliflower rice!
Yes! If you love one pan/one pot dinners, try these next: One Pan Taco Casserole, One Pan Lemon Gnocchi, and One Pot Mexican Quinoa! My Viral One Pan Dumplings are always a hit too!
Typically, like in this recipe, you’ll need to use full-fat canned coconut milk. This does not come from the refrigerated section as it’s in a can and contains all of the fat so it’s thick and creamy.
“Going to keep making this recipe every time I don’t wanna cook and have a can of chickpeas… it’s the best and so yummy and good for you”
– Chelley
Extra Helpful Tips
- Watch me make this recipe on Instagram!
- Serve with crusty bread, pita or naan, or rice.
- Keep the heat on medium-low when simmering the dish at the end to ensure it doesn’t burn or overcook. You just want all of the flavors to deepen.
- Drizzle with more coconut milk or yogurt. Other garnishes I like are fresh cilantro and a squeeze of lime juice.
If you tried this One Pan Thai-Inspired Curry Chickpeas or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Thai-Inspired Curry Chickpeas (easy dinner!)
Equipment
Ingredients
- ½ yellow onion finely diced
- 1 tablespoon olive oil
- 2 cans chickpeas drained and rinsed
- ¼ cup thai red curry paste
- 3 tablespoon tomato paste
- 1 can full fat coconut milk
- ¼ cup vegetable broth
- Salt and pepper to taste
Garnishes
- Fresh cilantro or parsley
- Drizzle of extra canned coconut cream
- Fresh squeezed lime
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