Best Chickpea And Basil Saute Recipes

Basil Chickpea Curry image

Provided by How Sweet Eats

Time 20m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 small sweet onion, (diced (about 1/4 cup))
1 bell pepper, (chopped)
3 garlic cloves, (minced)
2 tablespoons chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 ½ tablespoons dried basil
1 tablespoon curry powder, (or more, if you love it!)
1 to 2 14 ounce cans chickpeas, drained and rinsed ((I like to use 2!))
1 14 ounce can full-fat coconut milk
2 tablespoons freshly squeezed lime juice
1 handful fresh basil, (chopped (optional))
rice, (for serving)
naan, (for serving)

Steps:

Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
Heat a large skillet over medium heat and add the olive oil. Once it's hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
Serve with your favorite rice, naan or just in the bowl by itself!

CHICKPEA AND BASIL SAUTE image

Number Of Ingredients 15

Steps:

Saute onions and garlic. Add curry paste and cook for 2 more mins. Stir in coconut milk, brown sugar, tamari, and broth. Stir to mix well. Add corn and garbanzo beans. Bring to boil and then reduce and simmer for 10 mins or so. Add spinach, 1/2 basil, and lime zest. Cover and steam until spinach begins to wilt. Fold in tofu and heat through. Squeeze lime juice. Serve & garnish with basil.