I love it when recipes are inspired by a fond memory or an especially exceptional meal. This recipe is inspired by both.
During a recent trip back to Kansas for some freelance work, we spent the evening with my parents at Public – one of our favorite restaurants in Wichita.
They had a chickpea curry on special and I couldn’t resist. I love trying vegan dishes at otherwise non-vegan restaurants just to see what they have to offer. I was so pleasantly surprised by this dish and it far exceeded my expectations.
This dish is a cross between a stew and a traditional curry, with the addition of Israeli couscous to give it more body and texture.
It’s also quick and simple – requiring just 1 pot and about 30 minutes to prepare. And it’s extremely versatile (see notes to keep it gluten free).
The primary flavor comes from green curry paste – a new-to-me ingredient that will no doubt be stocked in my pantry from now on. It’s a slightly more mild curry with a vibrant green color thanks to coriander, cumin, cilantro and lemongrass (just to name a few). I think I’m in love.
As your curry simmers away, it’s time to prepare your toppings.
I went with pan-fried tofu for extra texture and protein, but it’s completely optional! The dish really is delicious and filling on its own. A few other options include sriracha, bean sprouts, shredded Brussels sprouts, lime juice, and cilantro. So much yum.
I think you guys are going to LOVE this dish. It’s:
& Seriously satisfying
If you give it a try, let us know what you think! Leave a comment and rate it. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing our recipes come to life in your kitchens. Cheers, friends!
Green Chickpea Curry with Couscous
- 2 Tbsp coconut oil
- 1/4 medium yellow onion (diced // 1/4 onion yields ~1/2 cup)
- 4 cloves garlic (minced)
- 2 Tbsp minced or grated fresh ginger (or galangal // skin removed)
- 1/2 cup finely diced carrots
- 1 15-ounce can chickpeas (thoroughly rinsed and drained)
- 3 1/2 Tbsp green curry paste (I used Thai Kitchen brand)
- 2 1/2 cups light coconut milk (1 1/4 14-ounce cans yield ~2 1/2 cups)
- 1 cup vegetable stock (if low sodium, add more salt)
- 3-4 Tbsp coconut sugar (or sub maple syrup)
- 1 tsp lime zest (or a small handful of makrut lime leaf)
- 3/4 cup dry 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)
- Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
- 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.
- Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
- 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!
- 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.
- 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.
*Pan seared tofu (amount as original recipe is written // adjust if altering batch size): 1 cup extra firm tofu, pressed dry then cubed. Toss with 1 Tbsp cornstarch and 1/4 tsp each salt and pepper. Toss to coat. Then pan fry in a cast iron (or metal) skillet over medium heat in 1 Tbsp coconut oil. Cook for 4-5 minutes on each side, or until light golden brown.
*Recipe inspired by the Green Tofu Curry at Public.
*Nutrition information is a rough estimate calculated with 1/4 tsp sea salt and without optional ingredients.