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Green Chickpea Curry with Couscous

30 min
Recipe placeholder
EntréeThai-InspiredVeganchickpea curry

Simple, 30-minute Green Chickpea Curry with Israeli couscous! So quick, flavorful, and healthy — the perfect satisfying, weeknight vegan meal.

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Ingredients

  • 2 Tbspcoconut oil
  • 1/4medium yellow onion ((diced // 1/4 onion yields ~1/2 cup))
  • 4cloves garlic ((minced))
  • 2 Tbspminced or grated fresh ginger ((or galangal // skin removed))
  • 1/2 cupfinely diced carrots
  • 115-ounce can chickpeas ((thoroughly rinsed and drained))
  • 3 1/2 Tbspgreen curry paste ((I used Thai Kitchen brand))
  • 2 1/2 cupslight coconut milk ((1 1/4 14-ounce cans yield ~2 1/2 cups))
  • 1 cupvegetable stock
  • 3-4 Tbsp coconut sugar ((or sub maple syrup))
  • 1 tsplime zest ((or a small handful of makrut lime leaf))
  • 3/4 cupdry Israeli couscous* ((see notes for substitutions))
  • Sea salt ((to taste))
  • Baked or pan-fried crispy tofu ((see notes))
  • Bean sprouts or shredded Brussels sprouts
  • Lime juice
  • Fresh basil or cilantro ((chopped/torn))

Instructions

  1. 1

    Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.

  2. 2

    Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.

  3. 3

    Add chickpeas and stir to coat once more. Cook for 3-4 minutes.

  4. 4

    Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.

  5. 5

    Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.

  6. 6

    Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!

  7. 7

    Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.

  8. 8

    Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels sprouts.