I made Thai Curried Chickpeas last night. Recipe comes from Vickie Lane Mysteries. Thanks, Vickie.
My husband pronounced it a keeper.
I did make some modifications. First since I had grape tomatoes and another tomato I diced them and added an 8 oz can of no salt tomato sauce instead of the can of diced tomatoes. Second, with no coconut milk at hand I used 1% milk, 8 oz. and since there was no sweetening to cut the acid of the tomato sauce, I sprinkled on 2 teaspoons of sugar. Finally I went light on the spices but did add a bit more Thai red curry paste after my first taste.
I served it over some spinach and basmati rice.
Delicious!
7 comments:
I look forward to the day I feel like cooking up this dish...my culinary interests are minimal these days. But I was craving rice for some reason the other day and actually made my own Jasmine rice in one pot. Not too much to clean up, which is always a factor for me. I like that you got creative based on your own knowledge of cooking.
it looks good to me but I am sure my picky husband would not be interested.
Cathy
...I have plenty of dried chickpeas waiting to become something exciting.
So glad you all liked it!
Looked very appetising.
Looks terrific. We are great fans of chickpeas and use them in myriad ways.
Looks delicious! Substitutions and using what you have is a great way to go.
Post a Comment