Here is a quick and easy weeknight dinner option: chickpea yellow curry. I love yellow curry, and more often than not, I tend to make it with baked or air fried tofu. But this is probably the fastest option while still offering some protein from the chickpeas and all the deliciousness of yellow curry. Yum!
You could absolutely customize this with different vegetables or more vegetables, but I tend to keep it simple with some onion, garlic, bell pepper, and chickpeas.
Btw, who calls them garbanzo beans and who tends to say chickpeas? It’s the same thing, but still … it’s always interesting to me if it’s a regional thing or more what you heard growing up.
I am still 100% obsessed with my Always Pan. I make everything in it (actually, I have two—I have the green one as well).
Serve this chickpea yellow curry alongside some white or brown rice and you’re all set for a filling, vegetarian-friendly dinner option that is totally packed with flavor. Enjoy! Emma
Chickpea Yellow Curry
- 1 tablespoon olive oil
- 1/2 yellow onion, cubed
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can chickpeas, drained
- 2 tablespoons yellow curry paste
- 1 teaspoon brown sugar
- 1 can coconut milk
- 1 cup water
- 1 teaspoon soy sauce
- 1/8 teaspoon red pepper flakes or more
- 1 tablespoon chopped cilantro
- rice for serving
In a large pan, heat the olive oil over medium heat. Cook the onion, garlic, and bell pepper until they begin to soften (2 minutes). Then stir in the drained chickpeas and cook for another 1-2 minutes. Season with a little salt and pepper.
In another large pan (or the same pan, removing the cooked vegetables first), toast the curry paste with the brown sugar over medium heat for 30 seconds to a minute, until very fragrant.
Whisk in the coconut milk, water, and soy sauce. Add the cooked vegetables and continue to cook until everything is well heated. Stir in the red pepper flakes and cilantro before serving over cooked rice.