Thai green chickpeas recipe
Created by The Tesco Recipes team
These speedy curried chickpeas are perfect for make-ahead lunches or dinners. You can serve them however you fancy, we like them with rice or with flatbreads for dipping.
See method- Serves 4
- Takes 20 mins
- 363 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 220g pack green beans, halved
- 1 tsp vegetable oil
- 1 x 180g jar Thai green curry paste
- 2 x 400g tins chickpeas
- 1 x 400g tin coconut milk
- 1 tsp light brown sugar
- 1 tsp fish sauce
- 250g baby spinach
- 1 lime, juiced
- 15g fresh coriander, finely chopped
- red onion, finely sliced, to serve (optional)
- lime wedges, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1510kJ 363.0kcal
- Fat
- 20g
- Saturates
- 14g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 27.1gProtein 12.4gFibre 11.5g
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Method
- Blanch the green beans in boiling water for 2 mins, then drain and refresh under cold water; set aside.
- Heat the oil in a large frying pan over a medium-high heat and add the curry paste. Fry for a couple of minutes until smelling fragrant, then add the chickpeas and stir to coat.
- Stir in the coconut milk, brown sugar and fish sauce and reduce to a gentle simmer. Cook for 10 mins.
- Add the spinach and green beans and stir to wilt the spinach.
- Stir in the lime juice and coriander, then enjoy straight away or leave to cool and decant into Tupperware. It will keep for 3-4 days in the fridge.
- Tip: Serve on top of rice or alongside flatbreads for dipping.
- See more Chickpea recipes
