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 kaffir 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.
*If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead.
*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 for 1 of 4 servings without toppings.
Nutrition Per Serving (1 of 4)
- Calories: 602
- Fat: 40g
- Saturated fat: 31g
- Sodium: 703mg
- Carbohydrates: 58g
- Fiber: 7.9g
- Sugar: 14g
- Protein: 10g