Coconut Curry Chickpeas

Is it a sauce? Is it a stew? Who knows- it’s up to you!

Crummy limericks aside, this recipe is incredibly flavorful, and really an example of “Choose Your Own Adventure” cooking. It can be vegetarian, as is, or given a boon with the addition of Shiso Fresh’s Honey Rubbed Braised Pork Shoulder, chicken, shrimp or really any other meat you love. The garnishes really make the dish, and it is my mantra of the more, the better- especially the combo of extra fresh lime juice with the salty crunch of peanuts.

COCONUT CURRY CHICKPEAS

Ingredients:

·       2 Tbs. coconut oil

·       1 medium sweet yellow onion, diced

·       1 clove garlic, minced

·       2 Tbs. green or red Thai curry paste

·       1  13.5 oz. can coconut milk

·       2 c. chicken or vegetable stock

·       ¼ tsp. corriander

·       1 tsp. tumeric

·       1 tsp.  kosher salt + more as needed

·       2 Tbs. honey + more as needed

·       2 Tbs. rice vinegar

·       ¼ c. soy sauce

·       2 tsp. cornstarch

·       2  15 oz. can or chickpeas rinsed

Optional add ins:

·       ½ lb. snow peas, trimmed

·       1 c. chopped spinach

·       green onion – as desired for garnish

·       cilantro – as desired for garnish

·       roasted peanuts – as desired for garnish

·       sprouts – as desired for garnish

·       lime wedges – as desired for garnish

Coconut Curry Chickpeas + Honey Rubbed Braised Pork Shoulder

1. In a heavy bottomed large sauce pan or Dutch oven, melt coconut oil over medium heat. Add the onion and garlic, and sweat for 2 minutes or so until fragrant and tender, stirring occasionally.

2. Stir in coriander, turmeric, salt, honey, rice vinegar and soy sauce. Add the curry paste, and mix well. Stir in the coconut milk and chicken stock, and bring to a simmer. Reduce the heat to low, and continue to simmer covered for 30 minutes. Taste the sauce, and add salt or additional honey as desired. 

3. In a small cup, mix the dry cornstarch with a few teaspoons of water to make a smooth paste. Stir this slurry paste into the simmering sauce.  Add the chickpeas, and continue to simmer over low heat, uncovered, for 30 minutes.

4. Right before serving, stir in the snow peas and chopped spinach (if you’re including it) just for 1-2 minutes.

5. Serve the chickpeas with as much sauce as desired, and top with any selection of garnishes!