Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Thai green chickpeas recipe

Thai green chickpeas recipe

0 ratings

Created by The Tesco Real Food 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

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)
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    1510kj
    363kcal     18%

  • Fat

    20g 29%

  • Saturates

    14g 68%

  • Sugars

    7g 8%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 27.1g Protein 12.4g Fibre 11.5g

Method

  1. Blanch the green beans in boiling water for 2 mins, then drain and refresh under cold water; set aside.
  2. 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.
  3. Stir in the coconut milk, brown sugar and fish sauce and reduce to a gentle simmer. Cook for 10 mins.
  4. Add the spinach and green beans and stir to wilt the spinach.
  5. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.