A few weeks ago, I set out to make this one-pot Thai chicken curry for dinner but discovered I had received boneless skinless chicken thighs (as opposed to bone-in, skin-on) in my grocery delivery.
Lacking the creativity to pivot, I made the curry anyway, reducing the cooking time in the oven from 1 hour to 30 minutes.
My plan mostly worked: the chicken thighs emerged moist and tender, and the sauce, while less concentrated than usual, did its job of flavoring the mounds of rice my children would be happy eating without any chicken at all.
Due to the abbreviated cooking time, however, I was left with a skillet full of sauce, and as I began cleaning up the kitchen, I pondered my options: saving it and cooking more chicken in it the following evening? Returning it to the oven filled with cauliflower florets or cubes of tofu or both? Saving the sauce to poach some fish in it later in the week?
All of those options likely would have worked but I decided to throw in a can of chickpeas instead and return the skillet to the oven.
Friends! The chickpeas were so tasty! I had planned on saving them for lunch the next day, but Ben and I polished them off. Suspecting the children would approve, too, I made them the following evening, and when my pickiest eater asked if there would be leftovers for her to pack in her thermos for lunch the next day, I knew I had a keeper.
The beauty of this recipe is that it's made from nearly all pantry items. The one item you might not have is the Thai red curry paste. I buy it at my local Asian market, but you can find it online as well. All of the other items are easy to find and, as noted, might already be in your pantry.
| One Pot Curried Chickpeas |
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Simple Slow Cooker Chickpeas: If you have a slow cooker, I can't recommend using it enough for these chickpeas or these slow cooker black beans. The beans cook perfectly and are so tasty straight out of the pot. If you don't have a slow cooker...
... you can simmer them stovetop.
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Vegan Chocolate Mousse: If you find yourself opening up cans of chickpeas this weekend, don't toss the aquafaba (the liquid in the can) — you can transform it into delicious, light-as-a-cloud chocolate mousse.
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4 Resources Always Available to You
- 8-Video Chopping Tutorial
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