Pantry Thai vegan chickpea pasta

January 16, 2019
0 Ratings
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

This is a twist on a meal that I make all the time because a) it's easy, b) my husband LOVES it, and c) the ingredients are inexpensive and always on hand. I normally do this with chicken but chickpeas work just as well. If you have veggies on hand throw them in too! I like to put in red peppers or fresh paprikas and broccoli. —Amy Clark

What You'll Need
  • 1 small white onion
  • 1 teaspoon ground garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon fish sauce
  • 2 teaspoons lemon or lime juice
  • 1 teaspoon green curry paste
  • 2 cans of chickpeas
  • 1 can coconut cream
  • 1/2 cup vegetable stock
  • 1 500g bag of pasta (fusilli works well)
  1. Heat a bit of olive oil or coconut oil in a pan. Chop the onion into small pieces. When the pan is almost smoking, add the onion so it sizzles. Fry for 2-3 minutes.
  2. Meanwhile cook the pasta according to the instructions on the packet.
  3. Add the garlic and ginger. Fry for another 2-3 minutes.
  4. Add the fish sauce, lemon juice and curry paste. The pan will be hot and starting to stick so make sure it doesn't burn.
  5. Pour the chickpeas into the pan and coat with the onion mixture. Stir to mix thoroughly.
  6. Add the coconut cream and the vegetable stock to the pan. Simmer for 5-10 minutes. Once the pasta is cooked, add that in and serve immediately.
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