Thai Curried Chickpeas

This recipe was adapted from one of Dreena Burton’s recipes out of her “Let Them Eat Vegan” cookbook which you can win a copy of.  Be sure to click on the Contest page and sign up.  The winner will be drawn tomorrow!


1 large garlic clove, minced
3 Tablespoons fresh lime juice
1/2 teaspoon sea salt
1 can “lite” coconut milk
1/4 cup almond butter (yum…I made my own)
1/2 Tablespoon tamari or liquid aminos
1 1/2 Tablespoons fresh chopped ginger
2 teaspoons red curry paste
crushed red pepper flakes (as much as you like…I used about 1/4 teaspoon)

Preheat oven to 400 degrees and then put all of the above ingredients into a blender and blend away.  Once it is pureed well, pour it into a baking dish.  Add the following ingredients:

2 cans chickpeas, drained and rinsed
1 large zucchini, chopped into pieces
3/4 cup chopped green onions

Stir it all up, cover with aluminum foil and bake for 35 minutes.  Take foil off and cook another 5 to 10 minutes.

This is how it was made in the picture above however, next time I think I will use 1 can of chickpeas and add some broccoli, cauliflower, and a yellow squash.  I love the flavor but also love more veggies 🙂

I put it over quinoa and it would also be great over brown rice or wheat couscous or even by itself.  You can add some fresh cilantro or basil on top for more flavor.


Choosing healthy living over dying 🙂


4 thoughts on “Thai Curried Chickpeas

  1. I think my family will love this, so I am going to make it for them tonight! Do you think curry powder would work if you don’t have curry paste? Thank you for sharing this.

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