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!
